My husband, son and I love bruschetta! It is a taste for every season. Although I am so not a tomato person, but this is something I love! I guess it is the tangy flavor that makes my knees go weak...
At times when we go for Italian cuisine, this would be our appetizer. For 6 pieces of thinly sliced baguette, it truly isn't worth the price on the menu. Call me ngiow (stingy), but there are certain food that I will not be willing to pay for if I know that it is a mixture of simple flavors which I can whip up in my own kitchen.
Here's my tweaked version from the original recipe I found and am more than happy to share mine with you!
This recipe serves 8 sliced baguette. Prep time : 10 minutes. Cook time : 10 minutes.
1 medium sized baguette
10 cherry tomatoes, diced (mummymoo.com saw my bruschetta photos prior to my post and mentioned that a chef friend told her the tomatoes should be de-seeded for this dish. So take note if you prefer yours that way!)
1 small onion, chopped
Coriander leaves (amount at your discretion) Alternatively, you can use basil leaves.
1 tbsp extra virgin olive oil
1 tbsp Lea & Perrin worchestire sauce (substitute with balsamic vinegar)
salt and pepper to taste
- Set oven temperature to 170 degree celcius.
- throw the tomatoes, onion, coriander leaves into a bowl.
- Add in olive oil, worchestire sauce, salt and pepper.
- Give it a good mix and leave it chilled in the fridge for at least 10-15 minutes.
- Slice your baguette and place them on an oven tray.
- spread butter and minced garlic on the sliced baguette. (This alone is also my version of garlic bread!)
- toast the baguette in the oven for 10 minutes.
- When you are ready to serve your bruschetta, spread a table spoonful of the seasoned tomatoes on top of the toasted baguette and serve.
A simple recipe that is healthy and appetizing. Goes great with your pasta dishes or serve it together with a hearty soup which is a meal on its own! Try it!