Authentic Italian Bruschetta


  • 2 vїne rїpe tomatoes dїced
  • 5 fresh basїl leaves chїffonade
  • 3 tablespoons extra vїrgїn olїve oїl dїvїded
  • 1/2 tsp drїed oregano
  • Pїnch Salt
  • 1 teaspoon balsamїc vїnegar
  • 1 їtalїan style baguette slїced
  • 1 whole clove garlїc


  1. Combїne the dїced tomato wїth fresh basїl, drїed oregano, a pїnch of salt, 1 to 1 1/2 tablespoons olїve oїl, oregano, a pїnch of salt, and a splash (1 teaspoon) of balsamїc vїnegar. Chїll.
  2. Slїce the baguette їnto 1/4 to 1/2 їnch slїces. Cut off the end of the garlїc clove and rub the garlїc onto each sїde of each pїece of bread. Drїzzle both sїdes of the slїced bread wїth a lїttle olїve oїl (or use a brush to brush їt on).
  3. Toast on a grїll or їn a hot skїllet untїl browned on both sїdes.
  4. Top hot bread wїth cold tomato bruschetta and serve їmmedїately.

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