Basil Bruschetta
Did you know that the origins of bruschetta go back to 15th century Ancient Rome when olive farmers brought their olives to a local olive press where the oil was sampled with pieces of bread? Since then, other delicious versions of this antipasti (starter) are available outside Italy with toppings such as garlic, cheese, tomatoes, onion, olives, and artichoke.
The variations go on and on, but in my books, it's not bruschetta if there is no tomato! While most places serve the dish with a mix of chopped tomato and onion or garlic, I like to add a little something something to give it the punch it truly needs! See what you think after trying it my way ...
SERVES
2-4 persons; 6 portion
INGREDIENTS
Mozarella cheese * 1/4 pc
Sliced baguette * 6 pcs
Salt to taste
Basil * 10 pcs
Salsa * 2 tbsp
Onion * 1/4 pc
Olive oil to taste
Plum Tomato * 2pc
Cherry tomato * 10 pcs
PREPS
- Wash and dice onion, tomatoes, and basil leaves into small pieces.
- Put the diced mix and add some salsa to bind.
- Slice and toast the baguette slices.
MAKING IT
1. On a chopping board, lay the toasted baguette slices.
2. On each slice, put a slice of mozarella and small scoops of the diced mix.
3. Add cherry tomatoes on the diced mix and other toppings (olives or artichoke if desired).
4. Drizzle olive oil and garnish with a basil leaf, pepper, and salt.
5. Take a bite and spread the love!
