Bruschetta is one of those things; there seems to be so many variations and everyone has their own version. Is it cooked and served warm? Cold and raw? Does it have garlic? onions? cheese? vinegar or not? About the only thing I know for certain, is that usually always involves tomatoes, basil and toast as an open-faced sandwich of sorts. I guess the same could be said for almost any recipe, but it does surprise me that there seem to be infinite different versions something so simple– and all by the same name.
And this is my style of bruschetta, and I’ve tried enough to be confident to say this is most definitely my favourite.
This unseasonably warm weather lately has me getting excited for gardening season (and pining for fresh-from-the-garden tomatoes!)
PREP TIME: COOK TIME: TOTAL TIME: 25 min YIELD: 4 servings
- 3-4 medium mixed variety heirloom tomatoes, diced (about 2 cups)
- 1 small onion, diced small (about 2/3 cup)
- 1/4 cup fresh basil, chopped, (or substitute 2 tsp dried)
- 2 heaping tbsp parmesan cheese, finely grated
- 2 tsp olive oil
- small pinch of salt/pepper to taste
- French bread, sliced 1/2″ thick
- olive oil
- Preheat broiler to 425F.
- Brush oil on sliced bread and arrange in a single layer on a baking sheet. Broil toasts under high heat for ~5 minutes, or until tops just start to brown then remove from oven and set aside.
- Meanwhile, in small frying pan, fry diced onion in 1 tsp of olive oil just until softened and starting to brown (about 5-8 minutes). Cooking the onions helps to mellow the strong flavour.
- Combine remaining ingredients in a medium-sized bowl and toss in the cooked onions then let the mixture sit for at least 30 min before enjoying.
- Don’t top the toasted bread with tomato mixture until you’re ready to serve, otherwise the toasts tend to get a bit soggy. Garnish with some fresh basil leaves if you’re feeling particularly fancy.