How To Make Italian BRUSCHETTA | ITALIAN RECIPE | ZAYKA RECIPE FOOD

How To Make Italian BRUSCHETTA

Hey everybody, it’s INDRAJIT of ZAYKA RECIPE FOOD and today I’m gonna teach you how we make our all-time favorite bruschetta. That’s how they pronounce it in Italian, I hope. Anyway, this is a crowd-pleasing appetizer and wait ’til you see what we put on top of these at the very end. Aw, it’s so good. Okay I’m hungry, let’s get started. We’ll start with six medium Roma tomatoes or about one 1/2 pounds and if you have access to homegrown tomatoes, that’s even better. Remove the cores, then dice up all of your tomatoes. It makes tomato bruschetta so easy. Once your tomatoes are all chopped up, you’ll wanna drain off any excess liquid. Transfer your tomatoes to a medium mixing bowl and now we’re gonna get started on the fresh basil.

Because this has so few ingredients, getting the best ingredients is really important, so you’ll wanna use fresh basil. Pluck off one third cup of fresh basil leaves. Because basil is such a delicate herb, the way you slice it is important so you don’t crush the basil. Stack the leaves, then roll them up. Now use a sharp knife to thinly slice or chiffonade the basil into thin ribbons. Add your chopped basil to the tomatoes. Now, onto the garlic which adds amazing flavor to bruschetta. Finely mince about five cloves of garlic and you can add the garlic to taste. And before we forget, you’ll wanna set aside about one garlic cloves worth of minced garlic.

Transfer that to a small bowl with three tablespoons of extra virgin olive oil. We’ll need that for later. Add the rest of the chopped garlic to your tomato mixture. We’re gonna finish off that tomato mixture with two tablespoons of extra virgin olive oil, one tablespoon of balsamic vinegar, half a teaspoon of salt and a quarter teaspoon of black pepper. Stir that together to combine. We’re gonna set that aside to marinate for about 15 to 30 minutes and, oh, does this mixture smell so good. Meanwhile preheat your oven to 400 degrees Fahrenheit with the rack in the center of the oven.

You’ll need one, long baguette and this happens to be a French baguette. Cut that into half inch thick slices and I like to cut them diagonally for a prettier presentation.

Now arrange the toast on a parchment-lined baking sheet. Now, remember that olive oil that we infused with fresh, minced garlic? We’re gonna brush that on both sides of the toasts. Now, flip ’em over and repeat. You’ll wanna use up all of that garlic-infused olive oil. Once those are all oiled up, you’ll wanna top each toast with a little bit of shredded Parmesan cheese and I’m using about one third to one half cup total cheese. Now, bake at 400 degrees Fahrenheit for about five minutes, then increase the heat to broil on high heat for one to two minutes or until the edges are golden brown.

Oh, it is time for the taste test and when I’m serving these for a gathering or party, I like to put them on a platter and just keep the tomato part and the bread separate. This way the breads stay extra crisp and people can just build their own. Okay, ’cause once you have that topping on there, you’ll wanna eat it pretty quickly afterwards. ’Cause it’ll soften up the bread. Ah, and these are so crisp. All right, I’m excited and I’m gonna show you my favorite way to build these. These bruschetta or bruschetta. So, we’re gonna make a few of ’em. Okay. So, first pile it high with this tomato mixture.

This adds so much great flavor. Love the freshness of tomatoes and, when they’re in season, this is even better. So, you have to try this with fresh tomatoes. And one more. Again, lots of tomatoes. Pile ’em high. Now for just a little extra topping, you can either drizzle them with some extra virgin olive oil. So, we’ll do one of those with oil, just a little bit. It adds that fresh olive oil flavor and my personal favorite and this is so good.

This is something that I learned from a restaurant that we went to and we ordered their bruschetta and it was just life-changing. This recipe’s actually based on that. So, this is our balsamic glaze. We have a really easy homemade version of this or you can use a store-bought one. But you can just drizzle a little bit over the top as a garnish and it adds really great flavor. Okay, so we’re gonna do this taste test ’cause I can not wait any longer. I’m gonna go the one with the balsamic, my favorite first.

INGREDIENTS FOR TOMATO BRUSCHETTA

• 6 ROMA TOMATOES ( 11/2 LBS )
• 1/3 CUP BASIL LEAVES
• 5 GARLIC CLOVES
• 1 TBSP BALSAMIC VINEGAR
• 2 TBSP EXTRA VIRGIN OLIVE OIL
• 1/2 TSP SEA SALT
• 1/4 TSP BLACK PEPPER

INGREDIENTS FOR TOASTS

• 1 BAGUETTE
• TBSPEXTRA VIRGIN OLIVE OIL
• 1/3 TO 1/2 CUP SHREDDED PARMESAN CHEESE

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