Bruschetta Like I Remember It
Recipe: #23159
March 17, 2016
"Bread is my food weakness. I love bread and I could eat bruschetta every day without getting tired of it or without complaint. The topping for this bruschetta is what I tried to create to mirror a bruschetta I used to have from a restaurant called "La Groceria" from many years ago and that unfortunately no longer exists."
Original recipe yields 6 servings
Ingredients
- FOR BRUSCHETTA TOMATO TOPPING
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- FOR THE BREAD
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Nutritional
- Serving Size: 1 (258.4 g)
- Calories 479.4
- Total Fat - 26.2 g
- Saturated Fat - 6.4 g
- Cholesterol - 15.9 mg
- Sodium - 586.7 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 4.6 g
- Sugars - 7.3 g
- Protein - 16.4 g
- Calcium - 506.8 mg
- Iron - 3.9 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
BRUSCHETTA TOPPING METHOD:
Step 2
Coarsely chop the tomatoes, placing them in a colander that has been positioned over a plate, bowl or sink to drain off tomato juices. Once juices have stopped running place tomatoes into a clean bowl.
Step 3
To the tomatoes, add chopped red onion, vinegar, 3 tablespoons of the extra-virgin olive oil, basil, fennel seeds, Italian seasoning, and red pepper flakes, if using. Set aside.
Step 4
To a small saute pan, add the 1 tablespoon of olive oil. Saute the garlic for about 3 minutes, being careful to not let let it burn.
Step 5
Add garlic/olive oil mixture to tomato mixture.
Step 6
Season with salt and ground black pepper to taste. With a spatula, carefully mix to distribute tomato mixture evenly. Set aside.
Step 7
BRUSCHETTA BREAD METHOD:
Step 8
Preheat oven to 400°F. Slice French bread in half lengthwise.
Step 9
Place both halves on a baking sheet with cut side up.
Step 10
Brush lightly with olive oil.
Step 11
Toast bread for about 10-15 minutes or until top is crunchy and slightly golden.
Step 12
Pull baking sheet out of the oven and rub garlic halves over crunchy side of both bread halves.
Step 13
Sprinkle with half of the grated parmesan evenly over each bread half.
Step 14
Place back into oven until parmesan is melted and bread is crisp for about 5 minutes. (Make sure that you don't over dry the bread so that it won't be too hard).
Step 15
Pull baking sheet back out of oven and top evenly with tomato mixture.
Step 16
Sprinkle remaining grated parmesan cheese over tomato topping.
Step 17
Place baking sheet back into oven for another 4-5 minutes until parmesan is slightly melted.
Step 18
Remove from oven and slice bread into 4 - 5 inch pieces. Serve and enjoy.
Tips & Variations
No special items needed.
