How do you make perfect bruschetta?

Answer 1

it all depends on what you like, really. some people like their bruschetta warm, some cold. I've seen some really nasty bruschettas out there though. some with pesto. some with olives. that stuffs not in bruschetta. now, if I'm just making a couple little pieces for myself, what I like to do is concasse my tomatoes, except don't blanch or remove the skin, then cut them brunoise. this basically means to quarter them, then remove the seeds with your knife. then cut them into very tiny squares. cut them julienne, and then for every julienne, you should get 16 cubes for brunoise. then I add some evoo, S&P, chiffonade parsley, minced garlic, and a good quality parm. as for the baguette. I always like to keep some garlic confit on hand, which is just garlic cooked in olive oil with some thyme and a little lemon juice. you bring it up to a boil on the stove, then let it cool. I like to brown my baguette in this oil so it gets an amazing garlic flavor. then add on the bruschetta mixture, and eat it up, and if you want it warm, stick it in the oven. Personally, though, I prefer mine cold.

Answer 2

Cold Bruschetta

Answer 3

bruschetta

INGREDIENTS
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Answer 4

Best Ever Brushetta
INGREDIENTS
2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Serve on french bread.

Answer 5

Try the following ones, these are lovely

Bruschetta with Tomato and Basil
1 ciabatta loaf, cut in 12 thin slices
1 clove garlic, peeled and rubbed in a little salt
about 6 tablespoons extra virgin olive oil

For the topping:
6 red, ripe plum tomatoes
a few torn basil leaves
a few drops extra virgin olive oil
rock salt and freshly milled black pepper

You will also need a cast-iron ridged griddle.
Prepare the tomatoes before toasting the bread. All you do is place them in a bowl, pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot). Then chop them finely.

Pre-heat the ridged griddle over a high heat for about 10 minutes. When it's really hot, place the slices of bread – on the diagonal – and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a conventional grill.) Then, as they are ready, take a sharp knife and quickly make about 3 little slashes across each one, rub the garlic in and drizzle about half a tablespoon of olive oil over each one.

When the bruschetta are made, top with the tomatoes and basil leaves, season with salt and freshly milled black pepper and sprinkle a few more drops of olive oil over before serving. It's hard to believe that something so simple can be so wonderful.

Or Tomato and aubergine bruschetta
½ ciabatta, sliced
3 tbsp olive oil
½ onion, chopped
1 garlic clove, crushed
½ small aubergine, skinned and chopped
4 cherry tomatoes, chopped
1 tbsp basil leaves, roughly chopped
50g/1¾oz spinach

Method
1. Brush the ciabatta slices with half of the olive oil and fry in a hot griddle for 1-2 minutes each side until starting to brown and char.
2. Heat the remaining oil in a frying pan and fry the onion for one minute.
3. Add the garlic, aubergine and tomatoes and cook for 2-3 minutes.
4. Stir in the basil and spinach, season with salt and pepper and serve on the griddled ciabatta.

Or Mushroom bruschetta with melted Taleggio
For the mushrooms
1 tbsp olive oil
½ onion, chopped
1 garlic clove
100g/3½oz chestnut mushrooms
salt and freshly ground black pepper
For the bruschetta
3 diagonal slices ciabatta
1 garlic clove
80g/3oz Taleggio cheese, cut into three slices

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.
3. Add the mushrooms and fry for 2-3 minutes, until softened.
4. To make the bruschetta,heat a griddle pan until smoking and chargrill the ciabatta for one minute on each side until crisp and golden.
5. Rub the glove of garlic on both sides of each toasted ciabatta slice.
6. Spoon the mushrooms over the ciabatta and place the cheese on top. Transfer to the oven to bake for 2-3 minutes, or until the cheese is melted and bubbling.
7. To serve, place the bruschetta onto a plate.

Or Cheese and chorizo bruschetta
4 slices of bread, toasted
110g/4oz chorizo, sliced
55/2oz cheddar cheese, cubed
salt and freshly ground black pepper

Method
1. Place the toasted bread on a baking tray and top with the chorizo and cheese. Season to taste with salt and freshly ground black pepper and then grill on high for a 2-3 minutes, until golden and melted.
2. Transfer to a serving plate and serve