{"id":48651,"date":"2022-03-30T08:26:00","date_gmt":"2022-03-30T12:26:00","guid":{"rendered":"https:\/\/www.themediterraneandish.com\/?p=48651"},"modified":"2022-03-30T09:24:41","modified_gmt":"2022-03-30T13:24:41","slug":"tomato-bruschetta","status":"publish","type":"post","link":"https:\/\/www.themediterraneandish.com\/tomato-bruschetta\/","title":{"rendered":"Easy Blistered Tomato Bruschetta"},"content":{"rendered":"\n

Bruschetta! Blistered sweet cherry tomatoes, fresh basil, and tangy balsamic glaze over crispy grilled bread. Ready in just 15 minutes. Now, this is how to make the perfect tomato bruschetta recipe! <\/p>\n\n\n\n

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Bruschetta!<\/strong><\/h2>\n\n\n\n

Say it with me, broo-SKEH-tah! Bruschetta is one of the simplest classic Italian appetizers made with diced fresh tomatoes, garlic, and often, fresh basil, over sliced grilled bread coated in extra virgin olive oil<\/a>. <\/p>\n\n\n\n

From the Roman verb “bruscare<\/em>”, which means “to roast over coals” or “to toast,” bruschette (plural) dates back to 16th century Italy! But these handheld grilled toasts with tomatoes never get old, with many delicious variations on the classic (I even made it with shrimp and avocado<\/a> once, which I know is a huge digression but is still so tasty)!  <\/p>\n\n\n\n

I never met a bruschetta I didn’t like, and I do love it with raw diced tomatoes, especially during the summer months when perfect ripe tomatoes are readily available. But this tomato bruschetta recipe with saucy blistered cherry tomatoes is another level of delicious (and like my Creamy Orzo recipe with blistered cherry tomatoes<\/a>, it’s a good way to make it nearly any time of the year even if your tomatoes are not the greatest). <\/p>\n\n\n\n

What is the best bread for bruschetta?<\/strong><\/h2>\n\n\n\n

Look for sturdy, crusty bread that will stand up to the tomato mixture without getting soggy too quickly. In Italy, Pagnotta bread, which is made from durum wheat flour and Italian sourdough starter, is the traditional bread used for making bruschetta, but it’s hard to find elsewhere. In this recipe, I use a thin loaf of French baguette, which gives me perfect small slices for a bite-size bruschetta. Ciabatta bread is another good option.     <\/p>\n\n\n\n

And don’t be afraid to use day-old or slightly stale bread, which is sturdier since it had time to dry out. A brush of good extra virgin olive oil<\/a> and a little time on the griddle will give yesterday’s bread new life!  <\/p>\n\n\n\n

Avoid the crumbly, soft bread varieties (like sandwich bread).<\/p>\n\n\n\n

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Ingredients: What you’ll need for this tomato bruschetta recipe<\/strong><\/h2>\n\n\n\n