Bruschetta is a winner the appetizer contest – because it’s the trifecta of yum.
Oh the wine? There’s more to come on that.
The bruschetta I make comes together with few ingredients and is ready very quickly when you need to keep the Hanger at bay. I whip up a quick balsamic glaze to drizzle over the top and it looks like something out of a Martha Stewart magazine. Best part? You most certainly do NOT have to be Martha Stewart to put this together.
For the Bruschetta
- 1 baguette (I like to use French bread but you can even use slices of Good Bread in a pinch)
- 1 pint of grape tomatoes
- Parmesan cheese
- 2-3 cloves of garlic
- pinch of salt
- olive oil
For the Glaze
- 1/4 balsamic vinegar
- pinch of brown sugar
- Paring knife
- Bread knife
- basting brush (optional)
- mixing bowl
- garlic press
- small sauce pan
- cookie sheet
- Preheat oven to 350
- Slice bread into angles
- Use basting brush to lightly wash the bread in olive oil. Don’t have a basting brush? Take a spoon and drizzle oil onto the bread.
- Optional Step: Sprinkle a tiny bit of cheese on the bread
- Put bread in oven for 5 minutes or until it is lightly toasted.
- Cut grape tomatoes into halves or quarters
- Use garlic press to mince the garlic. Don’t have a garlic press? Use the pairing knife to finely chop the garlic. Then go buy a Garlic Press because life is too short o be mincing garlic.
- Begin making balsamic glaze: in a small sauce pan bring balsamic vinegar (and brown sugar if using) to a simmer. When it begins to thicken, turn the stove off. You can let this simmer while you are doing the last few steps with the bread.
- In small mixing bowl, combine tomatoes and garlic. Throw in your pinch of salt and a tablespoon of olive oil.
- Remove bread from oven, top bread pieces with a spoonful of tomato mixture; more or less to your taste.
- Sprinkle as much or little Parmesan cheese on top of tomato mixture.
- Put back into oven for an additional 5 minutes or until cheese is melted.
- Top bruschetta with glaze – take the sauce pan and pour lightly and evenly over the bread.
You know what makes me really sad? When you read about delicious food and the writer doesn’t suggest a wine pairing. Well, here it is: go find yourself a bottle of Chianti. No, I don’t have a specific brand because I’ve only bought a few bottles in my life and honestly the selection was limited where I was looking.
Chianti is a dry, red Italian wine that does pair well with a lot of food. Open your bottle when you begin making the bruschetta to let it “breathe.” Letting wine breathe is like stretching when you get up from a long car ride. It’s necessary.
Do you have a special way that you make bruschetta? Different toppings? Leave me a comment!