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This easy bruschetta recipe is a refreshing go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch! Love this recipe? Also try my delicious cheesy Bruschetta Chicken too! There’s nothing quite like a good fresh and flavorful bruschetta appetizer to get your meal started. It’s one of the classic things to order at an Italian restaurant, and now you’ll love that you can make it at home, any time you want! With good quality tomatoes everywhere this time of year, there is no excuse to say no to this easy fresh bruschetta made with fresh basil, balsamic vinegar, and spread on a warm slice of perfectly crisp toasted bread. It’s seriously a swoon-worthy recipe you need to try this season! Watch the Video!
You may have noticed in the ingredients, basil ribbons are listed as a key component. If you are unsure of what that is, no worries! I will let you know now, it’s not something you can just pick up at the grocery store, pre-prepared. To make basil ribbons you will buy regular basil leaves, and follow a few steps to cut them into ribbons, a process that’s often called chiffonade. How To Chiffonade: Stack the basil leaves on top of each other in a manner that makes so the leaves cup each other. Next, gently roll the leaves into a cigar-like shape. Hold the roll closed and thinly slice the rolled basil leaves. Continue slicing until the entire roll has been sliced into thin ribbons. If you need a better visual, check out this video that shows all the steps on how to cut basil ribbons. Making classic fresh bruschetta is a breeze. Anyone can replicate that elegant Italian appetizer with ease. Just follow a few simple steps and it no time you’ll have a completed recipe to be proud of. For tomato mixture: Heat olive oil in a small skillet or saucepan, add garlic and saute until just starting to turn golden. Pour into a large mixing bowl and let cool while you chop the tomatoes and basil. Pour tomatoes into the bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt, and pepper. Toss mixture well. Serve right away over toasted bread and garnish with more parmesan if desired. To toast bread: Align bread slices on an 18-by-13-inch baking sheet. Broil the first side until golden brown, then flip slices to the opposite side and broil opposite side until golden brown.For this specific recipe, I chose to use a french loaf, sliced and toasted. I love this style of bread because not only is it what most restaurants serve it with, but it really is the best. If you don’t like french bread, or just want to switch things up, you can serve classic bruschetta on any kind of bread or crackers. How Long Does Fresh Bruschetta Keep?Really you should try to only make as much as you can eat in one night, as this bruschetta does not store very well. If you really need to store some leftovers, place the tomato mixture in an airtight container, and keep in the refrigerator. The mixture will keep for about 2-3 days but is best eaten fresh. It’s best to wait to prepare any bread until right before servings because toasted bread will become tough and stale when eaten leftover.
Baked Spaghetti The Best Chicken Parmesan Chicken Caprese Kababs Sun-Dried Tomato Quinoa Salad Chicken Ceasar Pasta Salad Follow Cooking Classy FacebookPinterestInstagramYouTube 16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)Watch the video Servings: 12 Ingredients1/4 cup extra virgin olive oil1 1/2 Tbsp minced fresh garlic26 oz. roma tomatoes, diced (about 7-8) 1/4 cup finely shredded parmesan cheese1 Tbsp balsamic vinegar, or more to taste3/4 tsp kosher salt, then more to taste1/2 tsp freshly ground black pepper1/4 cup chopped basil ribbons (chiffonade)1 (14.5 oz) loaf hearty french bread (such as La Brea), sliced into 1/2-inch thick slices (about 12 slices) InstructionsFor tomato mixture: Heat olive oil in a small skillet or saucepan over medium-low heat. Add garlic and saute until just starting to turn golden (don't brown it), about 1 minute.Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.Pour tomatoes into bowl with cooled oil mixture. Add parmesan, basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve right away over toasted bread (spoon some of the juices along with it). Garnish with more parmesan if desired.To toast bread*: position oven rack a few inches below broil and preheat broiler. Align bread slices on an 18 by 13-inch baking sheet. Broil first side until golden brown, about 1 minute (don't walk away and keep and eye on them they'll brown quickly), then flip slices to opposite side and broil opposite side until golden brown. Notes *If desired you can also go a more traditional route and brush bread with some olive oil at 400 degrees, turning halfway until toasted (about 10 - 15 minutes). You can also rub slices with 1 of the garlic cloves after toasting (raw and cut in half). I just prefer this easier method. Bruschetta is best served right away but it will keep in the refrigerator for a few days if you have leftover. Nutrition Facts Bruschetta Amount Per Serving Calories 162 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 1g6%Cholesterol 1mg0%Sodium 358mg16%Potassium 205mg6%Carbohydrates 23g8%Fiber 2g8%Sugar 3g3%Protein 5g10% Vitamin A 594IU12%Vitamin C 9mg11%Calcium 49mg5%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Nutrition values are estimates only. See full disclaimer here. Course: AppetizerCuisine: ItalianKeyword: Bruschetta Author: Jaclyn |
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