Bruschetta Like I Remember It
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."
- FOR BRUSCHETTA TOMATO TOPPING
- FOR THE BREAD
- 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
BRUSCHETTA TOPPING METHOD:
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.
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.
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.
Add garlic/olive oil mixture to tomato mixture.
Season with salt and ground black pepper to taste. With a spatula, carefully mix to distribute tomato mixture evenly. Set aside.
BRUSCHETTA BREAD METHOD:
Preheat oven to 400°F. Slice French bread in half lengthwise.
Place both halves on a baking sheet with cut side up.
Brush lightly with olive oil.
Toast bread for about 10-15 minutes or until top is crunchy and slightly golden.
Pull baking sheet out of the oven and rub garlic halves over crunchy side of both bread halves.
Sprinkle with half of the grated parmesan evenly over each bread half.
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).
Pull baking sheet back out of oven and top evenly with tomato mixture.
Sprinkle remaining grated parmesan cheese over tomato topping.
Place baking sheet back into oven for another 4-5 minutes until parmesan is slightly melted.
Remove from oven and slice bread into 4 - 5 inch pieces. Serve and enjoy.
Tips & Variations
No special items needed.