Bruschetta, properly pronounced Brusketta is one of my absolute favorite appetizers! Hands down!
I just love summertime when everything is in bloom there’s so many yummy fruits and veggies to be had. Full of juicy shiny deliciousness.
I also love gardening and growing tomatoes especially ; this is a wonderful way to eat up all that yummy goodness.
This tried and true recipe uses fresh vine ripened tomatoes. Check out these beauties that I grew just in a container on my deck:
Of course you can use other types of tomatoes but I’d stick to the vine ripened or Roma for best flavor and texture. Especially since this can be eaten directly from the bowl you made it in, no need to toast in the oven, but you absolutely can if that’s your preference.
The inspiration for this tried and true recipe came from an old Downhome Magazine quite a few years ago. I had a subscription while I lived in Inuvik. Its a wonderful magazine. They have stories and recipes from Newfoundland in there. Great for anyone living away from home.
I adjusted the recipe for my preference as I love the acidity of the vinegar, I add a little more and I do believe the other recipe called for red wine vinegar which you can feel free to use. I have and its very good. I use Balsamic and white wine vinegar in my recipe.
Watch me make this delicious bruschetta its super easy and super yummy. One of my most requested recipes.
Easy Peasy! I just love it! Now that you’ve seen the tutorial I you will need the following ingredients to make this excellent bruschetta for your friends and family. Its such a wonderful appetizer.
- 3 vine ripened tomatoes
- 1/2 a small red onion or 1 1/2 Tbsp. 3 onion Epicure (I’ll show you what that is)
- 1/2 -3/4 cup of sliced green olives I like the ones with the pimento in them and slice them myself
- 1 Tbsp. of dried basil or a small bunch of fresh chopped ( fresh is best)
- 4 Tbsp. Good Quality Olive oil ( I’ll share my fav later)
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. white wine vinegar feel free to use red
- 1 tsp. of sugar
- a pinch of both salt and pepper
Thoroughly wash and dice your tomatoes, Finely chop onion and slice olives. Add all remaining ingredients and let sit for a minimum of one hour before serving to your guests.
You can serve this Bruschetta on sliced baguette cold or you can place olive oil and rub a piece of garlic on each piece and toast in the oven and then top with your bruschetta mixture. Super delicious.
As promised I’ll share my favorite ingredients 1st up we have the Epicure 3 onion it looks like this:
Its a wonderful product and has many uses in the kitchen.
I didn’t have fresh basil on hand either so I used this freeze dried one I do believe they have a red onion as well
You can find it here :
My favorite Olive oil is Terra Delyssa, its organic, non GMO has a wonderful flavor and it has been around forever:
find it here :
The Balsamic vinegar was Maestro:
Find it here:
Last we have the Unico Brand white wine vinegar find it here:
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