Recipe - Bruschetta

[Originally posted December 2010] I have started to go through my previous recipe posts (the ones that started this blog!) to update them with newer pictures and content revision. In the process of recreating some of these dishes to be photo-ready, Duc is also learning how to put them together. It only makes sense why these would be good starters - they were the dishes I made when I first began to cook!

So here's one that is simple and generally loved by people unless tomatoes aren't their thing. My mom had never had bruschetta before I made it for her, and it's something she asks me to make often! Fun fact though: bruschetta refers to a dish made from grilled bread, garlic, oil, salt, and pepper. What we think of (and what this recipe is of) as bruschetta is this tomato mixture which is just a variation of the dish itself...but for the sake of this audience, we'll keep the recipe name as bruschetta.

Step 1: Ingredients (serving size: 4-6 people)
  • 1/4 cup fresh basil, chiffonade
  • 1/2 small white onion, minced
  • 1/2 small red onion, minced
  • 3-4 Roma tomatoes, deseeded and diced
  • 2 cloves of garlic, finely minced
  • 1/2 lemon’s juice
  • 2 tsps balsamic vinegar
  • 2 Tbsps olive oil
  • garlic salt, to taste
  • pepper, to taste
  • 2 French baguettes
Step 2: Creating the topping
Easy stuff – dice/chop/mince up vegetables and place in a bowl. Gently mix together with lemon juice, balsamic vinegar, and olive oil; I mentioned gently because the tomatoes will lose too much of their own juices if you push them too hard and you don't want a watery topping. Season with garlic salt and pepper to taste.

Step 3: Preparing the bread
Slice up the baguettes. You can get more surface area for the topping by slicing it diagonally if you need it. Drizzle some olive oil on the bread slices before toasting to a light crunchy brown.

Step 4: Finishing
Top bread slices with bruschetta topping on the crunchy side so any liquids do not soak the slice. Enjoy!

Photography by Duc Duong.