TUSCAN BRUSCHETTA

Tuscan Bruschetta image

I once found this recipe when this site was Recipe Zaar and haven't been able to find it since so I decided to post my adapted version. I was in highschool and in my Travel Languages class in my Italian unit, I was assigned Tuscany as my province for a project and had to find and cook a Tuscan dish for the class as part of my presentation. This recipe is a little time consuming but not very expensive and I've had TONS of compliments on it. I apologize for the inconsistency in the measurements but it has been a LONG time since I've used a recipe and I mostly do this by feel/taste.

Provided by MissAcedia

Categories Spreads

Time 4h5m

Yield 24 pieces, 12 serving(s)

Number Of Ingredients 10

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Ingredients

7 roma tomatoes, diced with seeds scooped out and discarded (any tomato will do but I prefer Roma tomatoes because they have less moisture and I prefer a non-sog)
1/3 cup white onion, chopped finely
1/4 cup chopped green onion
5 garlic cloves (3 peeled and minced, extra left whole but peeled)
white balsamic vinegar
garlic oil
1/4 cup reduced-fat feta cheese (amount to taste)
1 large italian baguette
1 oregano, chopped
1 fresh basil, chopped

Steps:

Combine diced Roma tomatoes (use as many as necessary depending on size) with white and green onions, and minced garlic in a clear, resealable tupperware container and mix thoroughly.
Add White Balsamic Vinagrette to taste (normally I watch the sides of the container until the vinagrette comes up 1/3 of the mixture).
Add Roasted Garlic oil also to taste (1/4 cup works for me).
Stir ingredients with a wooden spoon until evenly and thoroughly mixed.
Seal and refrigerate for several hours or overnight (the longer it sits the more the flavours of the oil and vinagrette will be absorbed). Should be served the next day for best taste.
Prior to serving: slice baguette diagonally (for larger pieces) into1/2" - 1" slices and toast to desired doneness in the oven (I have a double oven with a smaller top oven that has a toast setting, one toast cycle - 3 minutes - normally does the trick but I always watch it so the small pieces don't burn).
Place toasted bread slices on a plate and take the remaining peeled whole garlic cloves and rub them gently but quickly on one side of each of the slices. You can also pour a small amount of the garlic oil on a plate and brush it lightly on the slices but I find the rubbing gives the same flavour without sogging up the bread.
Remove bruschetta mixture from fridge and give it a quick stir (and taste!). Add feta cheese to taste.
I prefer to use a rounded plastic spoon to scoop and drain mixture then place onto bread slices immediately before serving.
Garnish with oregano and basil.
Tip: I find most people's complaints about bruschetta is soggyness. The ways I prevent this is with slightly thicker toasted slices of italian bread (holds up better under the weight of the mixture and juices sit on top longer instead of soaking in in seconds), lower-moisture Roma tomatoes, less liquid added and only adding the mixture to the bread slices right before serving.