Real bruschetta should have flavor, and lots of it. Few things in life are as disappointing as ordering bruschetta and having it taste like the chef didn’t finish making it. If i have to add any salt/pepper/olive oil to my bruschetta, you’ve failed.
So this is my bruschetta recipe. I hope you like it.
1 garlic head, yes, the whole thing–separate two cloves from the head
5 plum tomatoes, ripe–diced
1/2 small yellow onion, minced
1/4 cup basil leaves, freshly sliced
3 tablespoons EVOO
1 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1 teaspoon salt
1. Preheat oven to 400. Once oven is ready, place garlic head on oven-save dish (or even just aluminum foil). Do not peel or anything, just drizzle olive oil on top with a bit of salt and pepper. Place garlic in oven and roast for 45 mins to an hour, or until garlic is completely soft.
2. Mix all ingredients together. Let sit in fridge for at least 30 minutes.
3. slice and toast bread. squeeze out roasted garlic and spread onto baguette, place spoonful of bruschetta on top. Best when garlic is warm.
–if you’d like, slice mozzarella and place over garlic, then bruschetta on top. Amazing!!