Grilling is a favorite summertime activity. Sometimes grilling factors surprise us with unpredicted delays, which means eating times get pushed out. Hopefully, your guests don’t grumble but tummies will be rumbling. Appetizers to the rescue!
Bruschetta is a great appetizer with crusty bread and fresh tomatoes and basil. Bruschetta traditionally would have you busy working in the kitchen with preparations instead of enjoying your guests. Try to make it ahead and you’ll have lack-luster soggy, tomato-soaked bread.
But this recipe is different. You make the toasts ahead. Then allow your guests to spoon the tomato topping onto the toast when they are ready to eat it, assuring the toast stays perfectly crisp.
Add this recipe to your repertoire and you’ll be ready for summer time entertaining, whether it’s in your backyard, contributing to someone else’s party or a picnic.
Bruschetta
Ingredients
- 1 baguette
- 3 tbsp olive oil
- 4 cloves garlic crushed
- 1/2 cup parmesan cheese shredded
- 4 roma tomatoes diced
- 1/4 tsp salt more to taste
- 1/4 cup fresh basil sliced and chopped
- 1 1/2 tsp balsamic vinegar
- 1/4 tsp black pepper
Instructions
- Cut baguette diagonally in 1/4 to 1/2 inch slices. Arrange the slices on a baking sheet.
- Add olive oil to crushed garlic. Brush both sides of bread with oil. Top with parmesan cheese. Bake at 400 degrees for 15-20 minutes, until lightly toasted.
- Place the tomatoes in a colander and sprinkle with salt, letting excess juices drain off. Move tomatoes to a bowl and gently toss together with basil, balsamic vinegar and pepper. Salt to taste.
- To serve, arrange toasts on a platter with a bowl of the tomato mixture, ready for guests to crown the toasts and drizzle the top with a balsamic glaze.
