I can’t believe I’m going to do this….I’m going to share my top secret Bruschetta recipe with the world. Being married to an Italian, I’ve learned that while many Italian foods are generally universal – made by many Italian families or found in most Italian restaurants – the real panache comes within the secret family recipe. Many dishes are crafted and passed down through generations. Being the good Irish girl married to the Italian, I’ve compressed that to just 20 years!
It seems every time we go to a restaurant that has Bruschetta, we order it and rather quickly decide it doesn’t measure up to “Barb’s Bruschetta.” Too much balsamic, not enough balsamic. There’s no cheese….at all…which is like sacrilegious in Wisconsin! Toast is too hard. It’s bread, and not toasted. Without fail, we always come back to Barb’s Bruschetta.
This is a staple in our home, whether we’re entertaining or not. I’ll whip up a batch for Sunday football, and sometimes throw in some homemade meatballs and call it a meal! I think if I had a dime for every time I’ve made it, I could retire! It’s now the most-requested item when we’re hosting family, friends or team members. In fact, one of my husband’s team members has tried many times to replicate it, and she’s an amazing chef, and still falls short (that’s according to her). So, here it is Cory, the secret recipe you’ve been trying to master.
Barb's Bruschetta
Ingredients
- 6 Roma tomatoes diced small, seeds removed
- 2 Green onions whites and green tops (can substitute red onion or shallot)
- 3 Cloves garlic minced small
- 6 large fresh basil leaves chopped (approx. ¼ C loose)
- ¼ C good olive oil
- 5 T really good balsamic vinegar
- 1 tsp salt
- 6-8 cranks of pepper
- ¼ C shredded fresh parmesan
- Optional store-bought or home-made balsamic glaze. (see below)
- 12 slices French bread or baguette
- 3-4 T good olive oil
- 12 slices fresh mozzarella must be fresh!
Instructions
- Preheat oven to 400*. Place bread slices on baking sheet and drizzle both sides with olive oil Bake in oven until bread begins to firm up, 8-10 minutes.
- While toast is in oven, combine remaining ingredients, except the basil and shredded parmesan, in a mixing bowl. Toss lightly to ensure all pieces combined and have been “touched” by olive oil and balsamic vinegar. Let sit for a bit.
- Remove baking sheet from oven and place a slice of mozzarella cheese on each toast. Return to oven until cheese begins to melt, 3 minutes. Remove from oven and place toasts on a pretty platter.
- Add chopped basil to your tomato mix, toss lightly to combine. Spoon mixture onto the toast tops. Sprinkle a bit of shredded parmesan on each. Optional: drizzle each with just a bit of balsamic glaze, and serve.
Hints for Celebrity Status Bruschetta
It’s really important to have really good olive oil and really good balsamic vinegar. It’s worth the investment. Why? Because when you have really good products, they’ll complement the fresh tomato and basil flavors. If you’re lucky enough to have an oilerie of some sort in your area like we do – a store that specializes in olive oils and vinegars – take a trip in for a taste-testing. Many stores like this have tiny cups for you to try their products. That’s right, sipping olive oil and balsamic vinegar straight-up from tiny cups! Really, that’s the best way to find your favorite fresh, clean flavor.
Don’t be stingy with the tomato topping, but don’t overload the toast or your guests will be chasing tomato bits instead of enjoying flavor explosion of your Bruschetta.
Another name for Balsamic Glaze is Balsamic Reduction. Effectively, the balsamic vinegar is reduced over low heat on the stovetop until it thickens to a syrup-like consistency. You can buy Balsamic Glaze from many grocers now, in fact I keep a bottle handy all the time. It’s typically found near condiments, in the deli department, or in the specialty cheese and meat cases. You can easily make, too.
Balsamic Reduction
In a small sauce pan, bring ½ C of balsamic vinegar to a low and slow simmer. Watch closely, stirring occasionally. Remove from heat when the glaze begins to gently stream off your spoon, while leaving a smooth sheen (glaze) on the spoon.
I hope you enjoy this quick appetizer (or meal!) as much as we do. Mangia!
