Does anyone love bruschetta as much as I do? I’m thinking about starting a support club, seriously.
My dad always made it when we would cook at home, and my obsession just escalated from there, especially when I visited Italy. Literally, give me all of the bruschetta. All of it.
Justin and I ate some delicious bruschetta at Kenny’s Italian (I’m obsessed with all of the Kenny’s restaurants) in Dallas and it was unlike any I’ve ever had, so I decided to try to recreate it. The secret is the capers.
Also, is it bru-shet-ah, or bru-sket-ah? I say the latter, but, whatever. We all get the point.
Make this if you want to have the best day ever.
Yield: approx. 20 pieces of bruschetta
Prep time: approx. 2-3 hours (marinating in the fridge)
Cook time: approx. 10 minutes
- 1 baguette, whatever variety your local bakery/grocery store has
- 1 package cherry tomatoes
- 2 garlic cloves, finely chopped
- 4 fresh basil leaves, julienned
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1 Tblsp. capers
- Extra virgin olive oil
- Balsamic vinegar (approx. 2 Tblsp).
- Shaved Parmigiano
- Half the cherry tomatoes, place in a mixing bowl
- Add to the tomatoes the finely chopped garlic, julienned basil leaves, salt, pepper, and capers.
- Drizzle the olive oil over the mixture, enough to generously coat it.
- Do the same for the balsamic vinegar, though it does not take as much as the olive oil. Mix everything together.
- Place the mixture in an airtight container with a lid, or place plastic wrap over the mixing bowl, and place in the fridge for at least 2 hours.
- When the tomato mixture has marinated, preheat the oven to 400 degrees.
- Slice the baguette into approx. 1″ slices. Drizzle lightly with olive oil.
- Toast the bread in the oven for 8-10 minutes.
- When the bread is toasted and slightly golden, take the bread out, and pour the tomato mixture on top, and top with shaved Parmigiano. The crusty bread soaks up the excess olive oil and balsamic vinegar from the mixture tremendously!