We all have that one signature dish. The one that’s our go-to for any event. Whether friends are coming over for dinner or you’ve got a potluck to go to, it’s the dish you know will be a hit AND will be easy to make.
For me, that recipe is bruschetta. Crusty bread topped with a savory blend of tomato, basil, mozzarella, and olive oil, bruschetta is the perfect go-to dish because it’s made quickly, is just elevated enough to impress your friends, is delicious, and works for nearly every occasion.
Bridal shower? Bruschetta. Game night? Bruschetta. Romantic dinner? Bruschetta. Sitting in my sweats watching “90 Day Fiance”? Well, I think you get the picture.
I’ve made it more times than I can count and I truly never get tired of eating it. Every time and I mean EVERY. SINGLE. TIME. I make it for a group I’m asked for the recipe. But for years I never had one. I’ve always made it to taste and don’t measure anything. (My Grandma would be proud.) So recently I finally measured it all out to create the most foolproof bruschetta recipe ever.
The irony of creating a step by step recipe for this dish, however, is that the reason I think it’s foolproof is that it’s best made to your taste. Think I have too much of an ingredient listed here? Go ahead and add less. Want more garlic, less pepper, heirloom tomatoes instead of cherry? Go for it! Seriously it’s hard to mess this up.
So play and experiment with it. That’s what cooking is all about.
Tomato Basil Topping
- 11 oz Cherry Tomatoes quartered
- 4 oz Fresh Mozzarella cubed
- 4 tbsp Basil chopped
- 5 tbsp Olive Oil
- 1/4 tsp Garlic Powder (or to taste)
- 1/4 tsp Salt (or to taste)
- 1/4 tsp Pepper (or to taste, I prefer fresh ground)
- 1 tbsp Balsamic Vinegar (reserved for drizzle)
- 1 Baguette
- 2 tbsp Olive Oil
- 1 clove Garlic
For the topping:
- Stir together the tomatoes, mozzarella, basil, olive oil, garlic powder, salt, & pepper. Set aside for 20 minutes to marinate.
For the crostini:
- Preheat the oven to 400°F
- Slice the baguette into 1/2-1in thick slices.
- Arrange slices on a sheet pan and drizzle with olive oil. Toss to coat.
- Bake for 5 min or until the edges are slightly golden and crispy. The bread should not be crispy throughout or they will become too hard, as they will crisp up slightly after being taken out of the oven.
- While the baguette slices are still warm, rub the garlic clove on each slice until the bread smells noticeably of garlic
- After the topping has marinated, top each crostini with 1-2 tbsp of topping.
- Drizzle balsamic over the bruschetta.
- A sprinkling of sugar can help if your topping tastes too acidic or if you've oversalted it.
- You can prepare the topping a couple of hours in advance, but be sure to let it come to room temperature before serving since the olive oil can solidify in the refrigerator.
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