Tuesday, June 28, 2011

Summer Bruschetta & A Giveaway!

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I posted a Winter Bruschetta recipe months ago and now it's time to reveal my favorite Summer Bruschetta made with seasonal garden fresh ingredients!  I've been waiting patiently to share this recipe and now that summer has arrived I thought it would be a perfect appetizer to feature just in time for Fourth of July!  What better dish to bring to a BBQ than these eye catching bruschetta. 

Bruschetta is a traditional Italian appetizer made with tomatoes, basil, garlic, and onion served over grilled toast.  There are many different variations to this classic recipe and I've provided you with a few different options to choose from.

While my recipe follows the traditional ingredients, it provides a more flavorful undertone with the addition of olive oil and balsamic vinegar.  Tossed in a flavorful vinaigrette, this bruschetta mixture is light, fresh, and flavorful. 

To add a unique spin you can add your favorite cheese. Spread your toasts with goat cheese or slice a piece of mozzarella before you top it with your tomato mixture or sprinkle a little feta cheese over the top.  No matter how you prefer your bruschetta, you can't deny the cool and refreshing flavors in each bite.

Not only is it delicious, but it's extremely easy and convenient.  The tomato mixture can be made a day ahead allowing you to only have to assemble your bruschetta just before serving.  Only a few simple steps and a make ahead dish- this recipe is a piece of cake and will be sure to impress and satisfy your friends and family this holiday weekend!  Hope you enjoy it!


Recipe Tips
  • If you're serving your bruschetta already assembled, serve it immediately otherwise your toasts can become soggy.  
  • You can also serve your bruschetta and toasts separately and let your guests assemble it themselves.   
  • An alternative to broiling or baking your toasts is to grill them to get a smoky flavor and beautiful grill marks.
  • NOTE: The bruschetta mixture can be prepared a day ahead.  

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Begin with dicing your tomatoes into very small pieces:

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Then finely chop your red onion:

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And chop your basil:

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Combine your tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic, salt, and pepper in a large mixing bowl:

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Stir until combined:

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Meanwhile, slice your french bread into 1/2 inch thick pieces at a diagonal:

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Lay your slices of bread on a cookie sheet lined with foil and brush the tops with olive oil:

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Broil until the tops are golden brown, about 2-3 minutes:

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Try spreading your toasts with goat cheese and then spooning your bruschetta mixture on top:

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Or instead of spreading goat cheese, spoon your bruschetta mixture over plain toast and sprinkle with feta:

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Or to serve traditional bruschetta, omit the garlic in the bruschetta mixture and rub your toast with a piece of garlic that has been peeled and cut in half immediately after the toast is removed from the oven. Then top with your bruschetta mixture:

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Enjoy whatever mixture you like!

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Summer Bruschetta
Makes: about 25 Bruschetta
Prep Time: 15 minutes
Cook Time: 2-3 minutes
(Printable Recipe)

Ingredients
2 cups cherry, grape, or plum tomatoes diced into small pieces
1/3 cup finely diced red onion
3 tablespoons chopped fresh basil
1 small garlic clove, finely minced
3 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1 loaf of french bread, sliced diagonally into 1/2 inch thick slices

4-ounces goat cheese (optional)
3 tablespoons feta cheese (optional)

Directions
Combine your tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic, salt, and pepper in a large mixing bowl and stir until combined.

Meanwhile, slice your french bread at a diagonal into 1/2 inch thick pieces.  Lay your slices of bread on a cookie sheet lined with foil and brush the tops with olive oil.  Broil until golden brown, about 2-3 minutes.  

To make traditional bruschetta, omit the garlic in the bruschetta mixture and rub your toast garlic that has been peeled and cut in half immediately after the toast is removed from the oven. Then top with your bruschetta mixture and serve.  

Other variations you can try is to spread your toasts with goat cheese and spoon your bruschetta mixture on top or you can top your toast with the bruschetta mixture and sprinkle with feta. 

If you're serving your bruschetta already assembled, serve it immediately otherwise your toasts can become soggy.  You can also serve your bruschetta and toasts separately and let your guests assemble it themselves.  NOTE: The bruschetta mixture can be prepared a day ahead.

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10 comments:

  1. Bruschetta is my absolute favorite summer snack. I scoop it up w a spoon and diss the bread. ;)

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  2. Holy Summer batman!! We're leaving for the Okanagan tomorrow and I'll be packing this for our lunch on the road - only I'll be using toasted Brioche buns I made yesterday :)

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  3. what another fabulous recipe Chelsea! I cant get enough of this! My grandmother grows these wonderful yellow heirloom tomatoes that I love to throw in my bruschetta, they give off wonderful color!

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  4. A perfect appetizer for the weekend!

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  5. These look delicious! The tomato color is so rich. This is a great summer dish and I am drooling for some now.

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  6. Love bruschetta! Should try the goat cheese addition!

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  7. This looks really really good! I love your summer bruschetta!

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  8. Mmmmmm...I could make a dinner out of these beauties!

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  9. Im not a fan of tomato in the raw, but I can never turn down a great bruschetta. This looks perfect for a summer get together.

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