Best Bruschetta Recipe!

This post was created in partnership with Winn Dixie. I have been compensated in exchange for this post.

I grew tomatoes one year when I lived in Maryland. There is something about the soil in Maryland that makes them so delicious, and it’s difficult to find tomatoes that taste that good. Most don’t even look that good! I was shopping in Winn Dixie a couple of days ago and I found a display of beautiful tomatoes, so I had to buy some. We eat a lot of salads so I’m always in search of really fresh veggies and fruit. My new Winn Dixie store has a great produce section.

One of my favorite foods is bruschetta. We have a local restaurant that has created the best bruschetta recipe, so I thought I’d try to make it at home. I’ve sure eaten it enough that I should know the ingredients!

Start with red, ripe tomatoes. Aren’t these gorgeous?

You’ll also need:

2 small or one large clove of garlic
1/2 cup fresh basil
1 Tablespoon EVOO
4 ounces goat cheese
1 Tablespoon Balsamic Glace White Truffle (Optional. I use Colavita.)
salt & pepper to taste
balsamic reduction ( I recently discovered the Alessi brand, and they make a wonderful meat marinade, too!)

Instructions for Preparing the Bruscetta

Chop the garlic very fine in a food processor. Leave in processor.

Cut up tomatoes into bite-sized pieces.

Put 1/2 of tomatoes and 3/4 of basil into food processor along with garlic and chop on pulse. You don’t want to completely liquify them.

Add the mixture to the other half of chopped tomatoes.

Add Olive Oil, Balsamic White Truffle Glace, and salt and pepper to taste.

Chop the remaining basil.

Cut thick slices of bread (about 1 inch) and broil for 3 or 4 minutes until lightly brown and crisp.

Place bread on platter and top with tomato mixture.

Add basil and goat cheese crumbles.

Drizzle with Balsamic Reduction.

We had this for dinner last night along with a couple of other appetizers, and I’m wishing we had some leftover that I could eat for lunch!

Here’s a printable! Enjoy!

5 from 1 vote

Print

Bruschetta

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

This is one of my favorite foods to serve at a party. It's so easy and everyone loves it! I order it with a bowl of Italian bean soup for dinner when we go out to our favorite restaurant! Yum!

Course: Appetizer

Cuisine: Italian

Servings: 8

Author: Kelly Stilwell

Ingredients

• 6 large red ripe tomatoes
• 2 small or one large clove of garlic
• 1/2 cup fresh basil
• 1 Tablespoon EVOO
• 4 ounces goat cheese
• 1 Tablespoon Balsamic Glace White Truffle Optional. I use Colavita.
• salt & pepper to taste
• balsamic reduction I recently discovered the Alessi brand, and they make a wonderful meat marinade, too!
• 1 loaf Italian bread

Instructions

1. Chop the garlic very fine in a food processor. Leave in processor.
2. Cut up tomatoes into bite-sized pieces.
3. Put 1/2 of tomatoes and 3/4 of basil into food processor along with garlic and chop on pulse. You don't want to completely liquify them.
4. Add the mixture to the other half of chopped tomatoes.
5. Add Olive Oil, Balsamic White Truffle Glace, and salt and pepper to taste.
6. Chop the remaining basil.
7. Cut thick slices of bread (about 1 inch) and broil for 3 or 4 minutes until lightly brown and crisp.
8. Place bread on platter and top with tomato mixture, basil and goat cheese crumbles.
9. Drizzle with Balsamic Reduction.