Community Pick
Best Ever Bruschetta
"I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time."
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 baguette, cut in half length-wise and toasted
- 2 teaspoons minced garlic (I use the kind in a jar)
- 3 tablespoons extra-virgin olive oil
- 1⁄4 cup grated parmesan cheese
- 2 1⁄2 cups minced roma tomatoes (cut so fine its almost a paste)
- 1⁄3 cup thinly sliced fresh basil leaf
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground pepper
directions
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Questions & Replies
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How do you suggest to toast the baguette? -
Would this be okay the next day? So if I let it sit in the fridge over night, would this still be fresh and the right consistency for the next evening?
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Total Carbohydrate 151.4 g 50% ARe the carbohydrates really 151.4 grams? -
Love the recipe but have a question about the nutrition info.It says 887 calories per serving.Since there are four servings shouldn't' that number be divided by four? -
How many whole roma tomatoes does it take to get 2.5 cups of minced tomatoes?
Reviews
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YUM! This is very similar to the recipe I usually use (which I couldn't find). This is great as is, but I do a couple of things differently: I add about 1/2 cup parmesan, and another 1/2-1 cup mozzarella, and then put on bread in the oven at 350 for about 10 mins. It's cheesy, tomato-ey, bubbly and delicious!
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Made a few changes as I went because I was afraid of so much this and that. First, I used heirloom tomatoes from my garden, a combo of Cherokee Purple and Brandywine. I chopped them fine then drained them in a colander, pressing out liquids. (All that over a bowl, so we could drink the fabulous tomato juice after!) Used half the garlic (also from our garden), only 2 T EVOO instead of 3, a bit less pepper and -- most significantly -- only 2 TEASPOONS of the vinegar instead of 2 tablespoons, which I thought would overpower that incredible tomato flavor. Also used romano instead of parm. PERFECTO! -
Was a very quick and lovely recipe. Really great when the weather is warm! -
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You lost me at jarred garlic. Anyone who cooks with this has zero clue what good is let alone use it in a raw dish. Nope!
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It was excellent!
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Tweaks
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This recipe is so simple and delicious! The only thing I do differently is that I let it marinate in the fridge for at least 1 to 2 hours before serving and the flavors really come together! I sometimes also will brush some olive oil on the bread before toasting but that's not necessary for this to still taste so delicious :) -
I added a bit of mozerella cheese and drained the tomatoes after chopping them to get rid of any excess liquid. I also added an onion to enhance the flavour :)
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Easy. Substituted shallots for garlic. I think that marinating is the key here. -
Delish...the only thing I do different is use fresh garlic which I heat in the olive oil just before it browns.
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I used regular garden tomatoes, fresh garlic, and added fresh mozzarella on top before putting it in the oven to toast.
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