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    home » Recipes » Dinner

    Bruschetta

    Published: Dec 29, 2014. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

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    Bruschetta is pronounced BRUS-KETTA. Not Brushetta. That's an important point. I could go into the many reasons why...but let's just get one thing clear: CHE in Italian does a KE sound like in kettle in English. I don't know how many times I've cringed in restaurants at the mispronunciation of bruschetta. And I will correct you...because I have a degree in languages and I know my Italian language!

    bruschetta

    So, now that the pronunciation is out of the way...a few more rules. Bruschetta is a summer food. Tomatoes and basil thrive in summer. They have flavours beyond compare when they are used in season. Using them out of season makes a sad bruschetta.

    bruschetta

    I'm doing this as a per person recipe. Because sometimes bruschetta for one is a great idea. It also allows you to make this recipe for however many people you want very quickly and easily. I allow two slices of a medium thickness baguette for this...but use what you've got. I draw the line at sandwich bread though, even when desperate...it goes too soggy! I like anything like a ciabatta, pane di casa or a good strong sourdough.

    bruschetta

    This tastes best if you allow the tomatoes to marinate a bit, so try making it first thing in the morning for lunch.

    Want more recipes with tomatoes in them? Then try these recipes below:

    • Baked tomato and mini meatball risotto
    • Chicken campagnola – chicken with spinach, cheese and a tomato sugo
    • Tomato sugo and 5 ways to use it!

    Bruschetta

    Bruschetta
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: Modern Australian
    Prep Time: 45 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour
    Servings: 1 serve
    Calories: 1511kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 1 to mato topped and chopped into small dice
    • 5 basil leaves torn- not cut
    • ½ teaspoon salt flakes
    • ¼ teaspoon freshly ground pepper
    • ½ tablespoon olive oil
    • ½ tablespoon balsamic vinegar
    • 1 clove garlic
    • 2 slices good bread eg baguette sourdough etc.
    • olive oil for the bread

    Instructions

    • Combine the tomatoes, basil, salt, pepper, vinegar and oil in a bowl. Allow to sit for at least ½ hour (out of the fridge) or up to overnight (in the fridge).
    • Preheat the oven to 200 degrees
    • Spread olive oil over both sides of the slices of bread and pop onto an oven tray, cook for 15 minutes or until golden and crunchy.
    • Remove from the oven and rub the clove of garlic all over the bread.
    • Allow the bread to cool completely before topping with the tomato mix, draining with a spoon as you transfer it to the bread.
    • Serve immediately.

    Nutrition

    Serving: 1piece | Sodium: 3881mg | Sugar: 25g | Fiber: 11g | Calories: 1511kcal | Polyunsaturated Fat: 24g | Saturated Fat: 6g | Fat: 33g | Protein: 51g | Carbohydrates: 253g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
     

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    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
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