Best Bruschetta Classico Recipes

Bruschetta Classico image

Provided by nanrichp

Categories Spreads

Time 19m

Yield 12 bruschetta

Number Of Ingredients 9

1 loaf crusty Italian bread, sliced into 1/2 inch slices
3 tablespoons extra virgin olive oil
5 plum tomatoes, cored, seeded and diced in 1/2 pieces
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1 garlic clove, minced
6 fresh basil leaves, diced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Position rack in center of the oven and preheat oven to 450 degrees F.
Arrange the bread slices on a large baking sheet. Brush with 2 tablespoons of the oil. Bake just until the bread starts to toast, 4-5 minutes. Let cool.
Mix the tomatos, remaining 1 tablespoon of olive oil and all other ingredients in a bowl, be careful so as not to crush the tomatoes. Let stand at room temperature for at least 1 hour to allow the flavors to blend.
Serve the tomato mixture on the bread slices.

Nutrition Facts : Calories 137.7, Fat 4.8, SaturatedFat 0.8, Sodium 319.1, Carbohydrate 20.1, Fiber 1.4, Sugar 1, Protein 3.6

Classic Bruschetta image

Provided by Azzurri

Categories European

Time 20m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 7

8 slices ciabatta (or any rustic country style bread)
2 garlic cloves
12 cherry tomatoes
1 tablespoon olive oil
fresh basil leaf, shredded
salt and pepper
sun-dried tomato (optional)

Steps:

Bake the ciabatta slices in the oven at around 200C/400F, for 10-15 mins turning once halfway until crispy.
Meanwhile chop the cherry tomatoes in half and toss them with the olive oil, basil, sun dried tomatoes if using and salt and pepper to taste.
When the Ciabatta is done, chop the garlic cloves in half and rub on both sides of the bread.
Top with the tomato mix (around 3 cherry tomato halves to each slice. Top with some whole basil leaves if you like.
Serve immediately.

Nutrition Facts : Calories 41.2, Fat 3.5, SaturatedFat 0.5, Sodium 2.9, Carbohydrate 2.5, Fiber 0.6, Sugar 1.4, Protein 0.5