*Get more recipes from Raining Hot Coupons here*
“PIN IT” If you like it (by clicking the button below)…
Follow me on Pinterest:
Don’t Wait for Restaurant Bruschetta!
I love an awesome, fresh bruschetta, and a lot of restaurants have great ones! But, I don’t get out to them as often as I like, and bruschetta is a great appetizer at parties, so I started playing around, looking for ways to make this fantastic fresh dish at home, from some basic ingredients. What I found out was it’s REALLY easy to make a great bruschetta, and even easier to chow down on it!
What’s Bruschetta and Why is it Amazing?
Bruschetta is a tasty fresh tomato salad served over some toasted bread, with a savory balsamic glaze drizzled over the top. But it’s what’s in the tomato salad that makes it delish. Fresh roasted garlic, tomatoes, onions, and a smattering of shaved Parmesan cheese meld together into the most incredible party on your tongue. Even better, it’s a chilled salad, so it’s fantastic on hot summer nights that you don’t want to cook! Make the balsamic glaze ahead of time, when the house is cooler, and store it in the fridge until you need it!
Ingredients
- 1 bulb garlic, separated and cloves peeled
- olive oil
- 1 8oz bottle balsamic vinegar
- 3 large, ripe tomatoes, diced and seeds removed
- 1 small sweet onion, finely diced
- 1/4 C fresh parsley, divided
- 1/2 C shaved Parmesan, divided
- 1 French baguette, sliced thin
Instructions
- Place the peeled garlic cloves in a square of aluminum foil. Sprinkle with about 1 T olive oil. Seal in the foil and bake in a 425 degree oven for 15 to 20 minutes, until the garlic is tender. Let cool.
- In a small saucepan, pour the balsamic vinegar and simmer over medium-low heat until reduced by half. Remove from heat and let cool.
- In a bowl, place the tomatoes, onion, and about half the parsley. Toss in the roasted garlic and stir gently to mix.
- Drizzle about a tablespoon of olive oil over the salad and season lightly with salt and pepper. Let sit at least an hour.
- About 15 minutes before serving, brush one side of the bread with olive oil and place on a baking sheet. Bake about 5 minutes in a 400 degree oven, until bread crisps and browns slightly. Let cool until just warm.
- To serve, place the bread on a serving plate. Top with tomato mixture. Drizzle with balsamic glaze and sprinkle parmesan over the top.
- Serve!
Keep a Bowl of Bruschetta in the Fridge for Snacks!
Bruschetta makes a fantastic snack. Keep a bowlful handy for quick bites. If you are watching your carb intake, try this on a celery rib, or right out of the bowl. It’s fantastic as a topper for salad greens too, adding a lot of flavor without a lot of calories.
1 bulb garlic, separated and cloves peeled
olive oil
1 8oz bottle balsamic vinegar
3 large, ripe tomatoes, diced and seeds removed
1 small sweet onion, finely diced
1/4 C fresh parsley, divided
1/2 C shaved Parmesan, divided
1 French baguette, sliced thin
Place the peeled garlic cloves in a square of aluminum foil. Sprinkle with about 1 T olive oil. Seal in the foil and bake in a 425 degree oven for 15 to 20 minutes, until the garlic is tender. Let cool.
In a small saucepan, pour the balsamic vinegar and simmer over medium-low heat until reduced by half. Remove from heat and let cool.
In a bowl, place the tomatoes, onion, and about half the parsley. Toss in the roasted garlic and stir gently to mix.
Drizzle about a tablespoon of olive oil over the salad and season lightly with salt and pepper. Let sit at least an hour.
About 15 minutes before serving, brush one side of the bread with olive oil and place on a baking sheet. Bake about 5 minutes in a 400 degree oven, until bread crisps and browns slightly. Let cool until just warm.
To serve, place the bread on a serving plate. Top with tomato mixture. Drizzle with balsamic glaze and sprinkle parmesan over the top.
Serve!
Be ready for summer with a plate of bruschetta!
