Bruschetta is simply a crostini with a seasonal topping. It could be mushrooms, cheese, pate or a number of other things. Tomatoes are the most common topping and as they are seasonal in Italy from early Spring to very late Fall, you will often be served tomato bruschetta in Italy. But, don’t be surprised if you see bruschetta on a menu in Italy and it is served without tomatoes!
This is my version of a tomato bruschetta and it is best made when tomatoes are in they seasonal glory in order for the tomatoes to create the beautiful sauce that gets absorbed into the bread. Make sure you let the tomatoes sit in the salt like recommended as this is a very important step to create that delicious sauce!
It may be October, but I know there are still local tomatoes kicking around and with all the dishes planned for this weekend’s Canadian Thanksgiving, bruschetta is a nice way to get the taste buds flowing…
Happy Thanksgiving to all the Canadians at home and abroad celebrating this weekend! For some complete menu ideas for the family get together check out the Online School… 5 menus to choose from!
This is also the recipe featured in my RBC Second Act commercial… see the complete 2 part series here!
See you in the kitchen! My YouTube Kitchen can be found here!
- 3 ripe tomatoes diced
- 1 French Stick sliced diagonally in slices, 1/2 inch thick
- 2 garlic cloves 1 chopped finely , the other remains whole & peeled.
- ¼ cup green onions chopped
- 3 Tablespoons Extra virgin olive oil Save 1 tablespoon for brushing on bread
- ¼ tsp. dried, Italian oregano
- Salt to taste
- ¼ cup grated parmesan cheese
- Brush bread with olive oil and grill or toast in a pre-heated 400 degree oven until golden brown.
- Meanwhile, combine tomatoes with salt and set aside for 10 minutes.
- Add the olive oil, oregano, onions & garlic and mix thoroughly. Taste and adjust seasoning if needed.
- Rub the toasted bread with the whole garlic. Top the bread slices with tomato salad and top with parmesan cheese.
- Serve immediately after adding the topping so the bread doesn't get soggy.