Bruschetta Bread recipe needed

[ckret01]

I went to Italy on my honeymoon a few weeks ago and while we were there we ate so much Bruschetta bread. We loved it!!! Now that we are home we are craving it. We tried to make some but it had no flavor or taste to it. I must be missing something. Anyone like to share their recipe with me

 

[disneyrun]

It's funny you posted this. I recently had a dinner where I had this for the first time and thought it was so yummy. It seems simple but I have a feeling it's more complicated. I'd too love a nice easy recipe!

 

[mommasita]

I have no recipe, but love it to death.

 

[MareQ]

I make it all the time- but have no recipe written down.

I like mine heavy on the garlic and with vinegar - even though I think traditional recipes call for just oil.

I get tomatoes a little bit bigger than a golf ball - a bit smaller than a baseball - I find them to be firmer and less mealy. I quarter them - cut off the stem part - scoop out the middle, then slice and dice. I like my tomatoes to be small - not huge chunks.

I throw all of that into a bowl - from there I eyeball with minced red onion, minced basil - PLENTY of fresh basil, and PLENTY of crushed fresh garlic. Not from a jar, not sliced with a knife - put through a press because I find it's jucier and has more flavor. Then I add some oil and vinegar, salt and pepper and let it sit in the fridge for a few hours.

I like the vinegar heavier than the olive oil - in fact I only use enough oil to "cut" the vinegar.

Sorry that's not much help - but you just need to play with flavors and ingredients you like. Make sure everything is fresh(Although I will use dried basil sometimes and it's just as nice) and make sure you're using plenty of seasoning. If your just a littlke off on the salt - it can make things taste so off that you think there's something wrong with your recipe and it's really just a simple "fix".

 

[DawnCt1]

Chopped fresh basil, minced garlic, diced videlia onions or another sweet onion, chopped tomatoes, olive oil, salt, pepper and that is it. It is a summer staple at our house.

 

[Crankyshank]

I make it all of the time in different variations.

Mix chopped tomatoes, garlic, and onion. Add olive oil, balsamic vinegar, salt, pepper, and fresh basil. refrigerate.

Toast the bread, then I add the bruschetta mix and put back into the oven. If I have fresh mozarella I will add that on top.

 

[Conservative Hippie]

Throw garlic, cherry tomatos, green onion, fresh basil, and a good quality olive oil in a food processor and pulse until chopped. Tear up some fresh mozzarella and add to the chopped veggies. Toast thin slices of ciabatta bread on both sides. Top with the mixture and drizzle olive oil on top.

Play with the amounts of basil, garlic, tomatos, etc. until you get it just the way you like it.

 

[Saphire]

My favorite is from Allrecipes.com. You can double or triple the recipe.

INGREDIENTS
2 tomatoes, cubed
1 teaspoon dried basil (I usually add some fresh basil, too)
4 tablespoons grated Parmesan cheese (I like shredded parm better)
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

I had a party last weekend and many requests for the recipe. I serve it with slices of french bread (baguette), and also toast some french bread that has been spread with olive oil, salt and pepper. Delicious!

 

[Disney-Kim]

I make bruschetta this way:

I grill sourdough bread in a pan with butter
then sprinkle real shredded parmesan cheese all over the bread
sprinlke diced tomatoes
then sprinkle balsamic vinegar lightly over the tomatoes
then sprinkle parsley on top

YUMMY !!!!!!!!!!!!!!!!!!!!!

 

[Kim&Chris]

Delicious recipe from Food Network:

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Balsamic Vinegar

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup torn basil leaves, olive oil, 1/2 clove garlic, balsamic vinegar to taste (make sure you don’t add to much vinegar – will water-down the mixture). Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. While bread is toasting, prepare the 5 remaining garlic cloves by cutting a tiny piece off of the end of each clove, exposing the “meat” of the clove. These will be used to rub onto the toasted bread (next step). Also….see variation at the end of the recipe.
Working quickly, rub the 5 remaining garlic cloves on the toasted side of each slice. Garlic will appear to melt as you rub the cloves onto the warm bread. Then lay a piece of mozzarella cheese on top of each slice of bread. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves.

VARIATION: Instead of rubbing the toasted bread with garlic, you can use butter

 

[debbiedoo]

sounds yummy subscribing to see more recipes

 

[Kim&Chris]

Delicious recipe from Food Network:

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Balsamic Vinegar

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup torn basil leaves, olive oil, 1/2 clove garlic, balsamic vinegar to taste (make sure you don’t add to much vinegar – will water-down the mixture). Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. While bread is toasting, prepare the 5 remaining garlic cloves by cutting a tiny piece off of the end of each clove, exposing the “meat” of the clove. These will be used to rub onto the toasted bread (next step). Also….see variation at the end of the recipe.
Working quickly, rub the 5 remaining garlic cloves on the toasted side of each slice. Garlic will appear to melt as you rub the cloves onto the warm bread. Then lay a piece of mozzarella cheese on top of each slice of bread. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves.

VARIATION: Instead of rubbing the toasted bread with garlic, you can use butter

 

[MyGoofy26]

My cousin taught me how to make it when I was visiting her in Italy. She learned it from her very Italian next door neighbor (the kind of woman that spends all day in a field tending to her herbs and veggies and raises rabbits in the backyard) Obviously MANY variations, but I LOVE this and it's so simple.


Loaf of bread - your preference. We don't have a lot of selection where I am so I end up having to go with a rustic Italian or Tuscan bread. Slice it to whatever thickness you prefer. Lay the slices out inside the oven (you can toss them right on the racks, or if you don't want crumbs to fall use a metal baking rack over a cookie sheet) to toast - you can drizzle the top side with olive oil if you prefer. When it's toasted, rub garlic over while still warm - it'll sorta melt. Be careful how much you rub on though - you can't see it all that well to tell how much is on there and sometimes you get a little surprise on your tongue. This gives you a good base to toss the tomatoes on.


Take any kind of smaller tomato (grape, cherry, roma, etc) Honestly, how "in season" it is is MUCH more important than the type. You want something that'll have a good flavor. You can do quarters, but if you chop a little smaller, it stays on the bread a little better. A couple cloves of garlic through a press (I agree with whoever above mentioned it - has to be FRESH garlic, and through a press tastes so much better . . . the flavor goes through the rest of the mixture better than hand chopping because you get those juices going) Then take a small handful of fresh (again FRESH) basil and chop it up. Mix that all together and drizzle with olive oil, mixing it in. You can make this ahead of time and let it sit in the fridge, then pull it out and scoop it onto the bread when it's toasted.

 

[Am_I_There_Yet]

How strange! I just got through telling my husband that I wanted to go to this certain brewery/restuarant in Houston tonight, because I'm craving their Bruschetta!

I LOVE that stuff!