Bruschetta is a classic Italian appetizer that is great for every occasion. It is simple, elegant, and, most importantly, versatile. Bruschetta requires three main ingredients: tomatoes, balsamic vinaigrette, and bread. The beauty of bruschetta is that you can enhance or simplify the dish any way you want from using different kinds of tomatoes, garnishes, utilizing bread in a creative way.
As we are approaching the end of the summer season and having fresh tomatoes available, it is good to reflect on a dish that utilizes three different types of tomatoes: cherry, roma, and beefsteak tomatoes. Each of these tomatoes provide a different kind of bruschetta. All of these are variations of the same ingredients
#1: “Stewed” Bruschetta
Ingredients
Cherry tomatoes
Balsamic Vinaigrette
Baguette (sliced)
¼ - ½ onion (minced)
Olive oil
Garlic
Sliced Mozzarella
Avocado (optional)
Red Pepper Flake (optional)
Basil (garnish optional)
Method:
Mince the onion into tiny pieces and quarter about a cup or two of cherry tomatoes. In my opinion, you want about 2/3:1 ratio of tomatoes to onions.
In a nonstick pan (on medium-high heat), heat up the olive oil and add a crush clove of garlic and cook until fragrant.
Add the minced onion and stir until translucent. Then add the cherry tomatoes and continue to cook until they are soft and slightly shriveled.
Once cooked, use a spatula and place the cooked onions and tomatoes onto a tray (save all the oil and juices for later). Flatten the tomatoes and onions and add slices of Mozzarella Cheese on top.
Place the tray into the broiler for about 5 minutes or when the cheese has fully melted.
In a separate bowl, halve and crush the avocado with a pinch of salt and pepper. You want it mashed to a nice chunky quality.
In a smaller bowl, add the olive oil and juices from the pan and add about a tablespoon of balsamic vinegar and stir until combined. You can add a bit more olive oil if you like. Ideally place this liquid in a small bottle to drizzle for later.
Once the tomatoes and cheese are broiled, remove from the oven for plating. Start with a nice spoonful of mashed avocado below a nice square or section of your stewed tomatoes. Slowly drizzle your balsamic and garnish with fresh leaves of basil and serve.
Optional 1: Slice the baguette into thin slices and place on a separate tray with a pinch of oil and a crushed clove of garlic and place in the broiler to toast until ready.
#2: Classical Bruschetta
3-4 Diced Tomatoes
2 cloves of Garlic
2 tbsp of good Olive oil
Balsamic vinegar
Basil
¼ onion
Method:
Dice the tomatoes, onions, garlic and place into a small bowl.
In a mixing bowl, combine all the ingredients except for the basil until it is chunky.
Toast the bread (you can add a bit of garlic if you are toasting the slices of the baguette in the oven.
On a plate, place a spoonful of your bruschetta on top of the bread and a drop or two of some balsamic vinaigrette and you have an appetizer ready to go
#3 Simple Bruschetta
1-2 beefsteak tomatoes
Mozzarella
Balsamic vinegar
Salt
Pepper
Method:
Slice the beefsteak tomatoes, bread, and mozzarella into slices
On a large tray, alternate between the mozzarella cheese and tomatoes and slowly drip balsamic vinaigrette and olive oil along the row.
Slice the bread from a baguette or any other nice loaf that can fill it.