Brisk Bruschetta
Bruschetta has forever been one of my favorite starters because of its most classic combination of tomatoes, garlic, basil, and cheese–it’s just always so good! I didn’t have all the traditional ingredients on hand so I swapped mozzarella for Parmesan and fresh basil for dried. Although not as fresh tasting, I was still very happy with the results. This is a quick, simple recipe that can be thrown together in a jiff when the main is taking longer than you thought it would. To speed it up even more, the bread can simply be toasted in a toaster and then topped with the tomato mixture, skipping the oven altogether!
Serves: 4 as appetizer
Prep time: 5 minutes
Cooking time: 8 minutes
Ingredients:
- 1 small baguette or ciabatta, sliced in 1 inch segments
- 2 tbl olive oil
- 10 cherry tomatoes, quartered
- 1 clove of garlic, minced
- 1 tsp dried basil
- 3 tbl/40 g Parmesan
- salt and pepper
Method:
- Preheat the oven to 200°C/390°F.
- Drizzle just one tablespoon of olive oil and a sprinkle of salt over the bread slices, then bake them for 2-3 minutes until they are ever-so-slightly toasted. Take them out and set aside.
- While the bread is toasting, mix together the other tablespoon of olive oil with the remaining ingredients (including plenty of salt and pepper!).
- Top the toasted bread generously with the tomato mixture. Bake again for a further 3-5 minutes until the tomatoes are soft and the Parmesan has begun to melt.
- Let them cool slightly so the juices can mingle then serve!
Variation:
As I said in the intro, fresh basil is really the way to go. Give it a coarse chopping and then add it to the tomato mixture.
Related Posts:
post tags
appetizer, bread, garlic, Italian, Parmesan, tomatoes
categories
This recipe is listed in cook, cuisines, eggs & cheese, Italian, vegetables & fruit.
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I love brushchetta as a starter! So good!!
i love bruschetta too! This looks yummy!