One of my go-to appetizers for summer party entertaining has always been this Tomato Basil Oregano Bruschetta. By using a few quality ingredients and just a few tips, you too can make the best tomato bruschetta in your neighborhood.
My mom, who was of Italian origin, first taught me how to cook many years ago, and my first lesson was that recipes do not need to be complicated to be good. “Use quality ingredients and keep it simple”, she’d say.
And bruschetta (pronounced brusˈket.ta) has got to be one of the simplest appetizers around. Another household favorite are these Homemade Italian Potato Croquettes.
Recently, the weather has been beautiful in Montreal, and the summer parties have begun! What better occasion to serve this tried and true Tomato Basil Oregano Bruschetta?
Here’s how to make a good brushetta great:
1-Use fresh tomatoes I always recommend using ripe, juicy tomatoes. It goes without saying that local produce and backyard tomatoes available in the summer will contribute to a great brushetta. (I like the sweetness of San Marzano tomatoes). I will opt to purchase vine-ripened tomatoes or even cherry tomatoes during the off season.
2-Combine your ingredients ahead of time I recommend combining the ingredients together at least 30 minutes before you plan on serving your brushetta. This minor detail has a major impact on the final taste. This relatively short period of time allows for the flavors to blend together. Promise me that you will never, ever refrigerate your mixture …thanks 🙂
3-Grill the bread High heat for a short time makes for bread that’s crispy on the outside and soft on the inside.This can be achieved on the BBQ, in a grill pan or even in the toaster oven.
4-Rub the garlic on the grilled bread Once you pull your bread from the heat, get ready with your peeled garlic clove and lightly rub your bread. The residual heat from the bread will allow for the garlic to be infused in the bread. A light garlic rub is all you need.
5- Broil for just a few minutes The final touch is a few minutes under the broiler, once you have added both Parmigiano Reggiano Parmesan and Pecorino Romano cheese. Just a little goes a long way.
And there you have it! Five easy ways to make a good bruschetta great!
Origins of the recipe for Tomato Basil Oregano Bruschetta:
I’ve been making this recipe, or a variation of this recipe over the past few decades. This past week-end, I did something a bit differently with this bruschetta, and included Litehouse’s Instantly Fresh Oregano. The result? As I was finishing up supper inside, my daughter came back into the kitchen from the patio with an empty bruschetta platter in hand. “All gone?” I asked. “Mom”, she said, “they devoured it.” That’s all I needed to hear. I just elevated this bruschetta recipe to the next level …in six easy ways.
Even though the calendars say that summer hasn’t officially started yet, the time has never been better for Tomato Basil Oregano Bruschetta. Easy to make with just a few quality ingredients. Enjoy!
Tomato Basil Oregano Bruschetta
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 3 tablespoons basil chopped fresh
- 1 teaspoon Litehouse Instantly Fresh Oregano
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
- 3-4 medium tomatoes ripe, finely chopped (room temperature),
- 1/2 baguette thinly sliced
- 1 clove garlic whole
- 1 tablespoon each grated Parmigiano Reggiano Parmesan and Pecorino Romano cheese
- In a medium sized bowl, combine oil, vinegar, basil, oregano, salt and pepper.
- Add the chopped tomatoes and toss gently together.
- Leave at room temperature until ready to use.
- Toast sliced bread under broiler or on a BBQ grill.
- Remove from oven or BBQ and immediately rub one side of toasted bread with garlic.
- Spoon tomato mixture (including some of the liquid) on the toasted bread.
- Spread cheese over tops and broil for a few minutes.
- Serve immediately.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by,
Ciao for now!
Disclaimer: All opinions expressed in this post are entirely my own.