Bruschetta is one of the most delicious, simple, and easy starter finger foods you can make, it’s a definite crowd pleaser. The secret to amazing bruschetta is simple, not unlike many other dishes, you need to use the highest quality ingredients possible. Very good extra virgin olive oil, heirloom tomatoes, fresh basil and garlic. This will turn your mediocre catering hall bruschetta, into something more special. There are many variations of bruschetta, the simplest being, grilled bread, extra virgin olive oil, and salt. Most of us are more familiar with bruschetta having some combination of tomatoes, basil, extra virgin olive oil, onion, garlic, etc.
While in Palermo we had some bruschetta in a small square that was incredible. It consisted of just, local grape tomatoes roughly quartered, local extra virgin olive oil, fresh basil, and salt on toasted ciabatta, super simple and delicious. This recipe is a blend of the bruschetta we enjoyed in Palermo and the bruschetta we grew up on in New York. High quality ingredients, simply prepared, and delicious.
3 1/2 cup quartered grape tomato
4 tbsp fresh basil roughly chopped (1 tbsp for garnish)
3 tbsp minced red onion
3 tbsp extra virgin olive oil
1 1/2 tbsp minced garlic
salt to taste
First quarter tomatoes, and mince onions and garlic. Chop basil and avoid bruising by making sure to use a sharp knife and not smooshing the leaves. Mix everything gently in a bowl, with olive oil and adjust the seasoning with salt to taste. Cut bread of your choice into 1/2” slices and toast in oven, gently rub toast with a peeled garlic clove. Then scoop the tomato mixture on top of the toast, and garnish with basil.