Bruschetta is, without a doubt, my favourite appetizer ever. I would eat it every day if I could! There’s something about the combination of flavours that makes my taste buds jump for joy.
Like many of the recipes I make, this one isn’t difficult. It can be time-consuming depending on how much you make, however it’s absolutely worth it!
To make the bruschetta, all you have to do is dice the tomato and finely chop the basil, onion and garlic. Your mixture can be more tomato-based, or you can make a heavier basil-based bruschetta. Either way it will be great, make it to your preference!
Pro Tip: Bruschetta is best when you use Roma tomatoes and remove as many seeds as possible. Fewer seeds within your mix will result in a better, less watery consistency.
To add some more flavour, stir in balsamic vinegar and olive oil. Now you’re done! You can also add salt to taste. The salt will draw out the water in the tomatoes so it is best to let the mixture sit for 10 minutes after which you can drain the water out.
You can place the mixture onto sliced baguette or flatbread and bake it for 10-12 minutes.
My personal favourite is to place it on top of a batch of Vegan Mac and Cheese and bake them together for 15-20 minutes. I highly recommend trying this because it’s the most delicious combination! The bright and fresh taste of the bruschetta perfectly complements the rich and creamy cheese sauce. If making it for others, you may want to double the recipe because the dish won’t last long!
- 3 C diced Roma tomato, seeds removed (you can use other types of tomatoes, they just have more seeds to remove so you end up wasting quite a bit more)
- ½ C chopped fresh basil leaves
- ¼ C finely diced onion (red onion is preferable)
- 2 medium sized cloves of garlic, finely minced
- 1 tbsp balsamic vinegar, or to taste
- 1 tsp olive oil (you could leave this out, it just ensures the bruschetta will stay moist after baking it)
- Salt to taste (optional)
- Sliced baguette, flatbread or Mac and Cheese
- Chop all the veggies and mix them together.
- Stir in the balsamic vinegar and olive oil. Add salt to taste. If you use salt, let the mixture sit for 10 minutes then drain away excess water.
- Scoop the bruschetta on top of your choice of bread or Mac and Cheese and bake. 10-12 minutes if using bread, 15-20 minutes if topping Mac and Cheese.