Bruschetta is the perfect summer appetizer; add in 25 year old (or high quality) balsamic vinegar to ripe tomatoes, garlic, shallot, fresh basil, and top onto crostini for bruschetta like you’ve never had before.
Sometimes, especially in the summer, I’m not looking to cook an elaborate dinner (even more so with my current crazy summer – have you heard?). I’m looking to sit on my deck and drink wine instead.
I’m just being honest with y’all.
This is why bruschetta is perfect.
Gimme some bruschetta, a cheese plate (with the proper accouterments), and a glass of vino; I’ll be one happy girl.
Once in a while, we all need a dinner of delicious noshes that will satisfy us as well as a full sit-down dinner will. Bruschetta takes all the summer flavors, blends them together, and leaves you with a simple and delightful snack or meal.
One of the best parts of making bruschetta is that it takes nearly no time to throw together, yet the amount of flavor and freshness leaves you feeling as though you’ve worked all afternoon to create these little bites of perfection.
First things first, sprinkle baguette slices with a little olive oil, salt, and pepper (and maybe eat a slice or two if you’re as obsessed as I am with baguettes). Toast for a few minutes on each side for the perfect crostini. I love that I can just toss it in the oven (or toaster oven if that’s how you roll), wait a few minutes, and then have perfect crostini.
Meanwhile, toss ripe tomatoes, garlic, a little bit of shallot, and basil together with some super quality balsamic vinegar.
The balsamic is key. The better the quality and/or the more aged the balsamic is, the more mind-blowingly delicious the bruschetta will be. I’m partial to the 25 year old balsamic from the St. Paul Oilerie in Minnesota – check it out y’all. For realz. Ok, moving on…
The rest is as follows:
- Scoop out some goodness and pile it on the crostini
- Pour yourself Refill your glass of wine
- Bring out your cheese and additional yummies
- Nosh al fresco and enjoy the summer sun with your loved ones (or all by yourself – we all need those nights)
I don’t need to convince you how amazing it will be, do I?
What’s your favorite summer snack that doubles as dinner during the summer? Share below in the comments or find FITK on Facebook and let me know!
Did you try out this bruschetta recipe? I’d love to hear how you enjoyed it. Take a picture and tag #forkinthekitchen on Instagram or Facebook or leave a comment below!
- 1 baguette, sliced on the bias (~ 10 slices)
- 1 pint cherry or roma tomatoes, ¼ in. dice
- ½ cup basil, chiffonade or roughly chopped + garnish
- 3-4 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 1 Tablespoon olive oil + more for drizzling on crostini
- 2 Tablespoons high-quality balsamic vinegar
- Salt and Pepper, to taste
- Pre-heat oven to 375°F.
- Lay out baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper. Flip slices over and repeat.
- Toast in oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.
- Meanwhile, combine the tomatoes, basil, garlic, shallot, olive oil, and balsamic in a bowl. Salt and pepper to taste.
- Top crostini with desired amount of bruschetta mixture (~2 tablespoons). Garnish with additional basil if desired.