Best Bruschetta
A delicious recipe for an Italian nibble that has been revised and modified over several years. I hope you enjoy it ...
Ingredients
Serves: 12
- 1 baguette
- 3 tomatoes, seeded and chopped
- 1 onion, minced
- 1 clove garlic, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch salt
- 1 pinch ground black pepper
- 250g mozzarella cheese, sliced
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, salt and pepper. Mix well, cover, and refrigerate.
- Preheat oven to 190 C / Gas mark 5.
- Cut the baguette into 12 slices on the diagonal. Arrange the bread on a baking tray and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 125 C / Gas mark 1/2.
- Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the tray of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
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Reviews & ratings
Average global rating:
(191)
Reviews in English (118)
My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was sprinkled on then melted on top of the tomatoes. It kept the tomatoe mixture in place while you bit into it. I made this for my dad for dinner tonight and he thought it was great, even though he's not a big bruschetta fan. I will definately use this recipe again. - 13 Jun 2002 (Review from Allrecipes US | Canada)
I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too much onion for our taste. - 29 Jul 2002 (Review from Allrecipes US | Canada)
I like my bread a little crispy for bruschetta, so I broiled the slices for 5 minutes and then topped with everything but the cheese. - 18 Sep 2001 (Review from Allrecipes US | Canada)
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