Best Steve Perricones Bruschetta Recipes

RICK'S BASIC BRUSCHETTA

Rick's Basic Bruschetta image

_Editor's note: The recipe and introductory text below are from Rick Tramonto's book_ [Fantastico!](http://www.ecookbooks.com/p-20589-fantastico.aspx?affiliateID=10053) This is the ultimate vehicle for any number of toppings. The quality of the bread, as well as the olive oil, makes all the difference, so make sure the crust is crisp and the middle is soft and chewy. Buy it fresh from a good bakery. This is an example of two ingredients making the difference between good and truly great. Enjoy the ride!

Provided by Rick Tramonto

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

Four 1/2-inch-thick slices sourdough or any Italian country-style bread
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 garlic clove
1 tablespoon freshly grated Parmigiano-Reggiano cheese

Steps:

1. Prepare gas or charcoal grill or preheat the broiler or a panini press. The heating elements or coals should be medium-hot.
2. Cut the slices in half and brush both sides with a generous amount of olive oil. Season both sides with salt and pepper.
3. Grill or broil the bread, turning once, until lightly browned on both sides.
4. Gently rub 1 side of the toasts with garlic, sprinkle with cheese, and serve.

ITALIAN-STYLE BRUSCHETTA

Italian-Style Bruschetta image

Light and fresh for a quick tasty appetizer.

Provided by Francine Lizotte Club Foody

Categories Appetizers and Snacks Bruschetta Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ pounds plum tomatoes, seeded and cut into small dice
¼ cup chopped fresh basil
6 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped red onion
2 large cloves garlic, minced
2 teaspoons red wine vinegar
freshly ground black pepper to taste
1 French baguette, cut into 1/2-inch thick slices
1 tablespoon high-quality balsamic vinegar, or to taste

Steps:

Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g

BRUSCHETTA

Bruschetta image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

Ingredients

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.