There are probably a million ways to eat bruschetta. At the bistro I work at, it’s all about the pesto. For some, it’s all about the add-ins (ie capers, cheese, onion, etc.). For others, it is all about the bread, or all about the tomato variety. Fortunately, however you choose to do bruschetta, it’s pretty hard to mess up.
After playing around some in my tiny rented kitchen, I found this combination of flavors and ingredients to be my favorite. This dish is perfect as an appetizer, or as a meal served along side a delicious fresh salad. This recipe is also perfect for these late summer months, while the tomatoes are fresh and can easily be found at the farmer’s markets. Celebrate these last few weeks of summer! Enjoy some balsamic bruschetta.
- 1 baguette, sliced into ½ inch thick slices
- 3 Tablespoons chopped fresh basil leaves
- 2 medium tomatoes, chopped (about 1 ½ cups)
- ½ teaspoon garlic powder
- 2 teaspoons capers, drained
- 2(+) Tablespoons olive oil
- 2 teaspoons balsamic vinaigrette
- ¼ cup crumbled feta cheese
- Black pepper and salt to taste
- Preheat the oven to 375 degrees.
- Arrange the slices of bread on an ungreased cookie sheet. Using a pastry brush, brush the tops of each bread slice with a coat of olive oil.
- Bake the bread 5-8 minutes, or until crispy on the bottom and turning a golden brown.
- While the bread is cooking, mix the remaining ingredients in a medium sized bowl.
- Serve each slice of bread with a spoonful of the tomato mixture- garnishing with crushed black pepper and/or salt as desired.
Notes and Tips!:
- Inspiration from table spoon