Simple Bruschetta. Browse Our Fast & Easy Appetizers Recipes Collection. This easy bruschetta recipe is a go-to summer appetizer that will leave everyone satisfied and coming back for more. Perfect for summer parties, weeknight dinners, or even weekend brunch!
In a medium skillet over medium-low heat, heat oil. Make our simple tomato bruschetta as a classic Italian starter. Ideal for a summer gathering with friends, this easy dish is fresh, tasty and full of flavour Ah bruschetta, one of the best ways to enjoy the bounty of summer. You can have Simple Bruschetta using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Simple Bruschetta
- You need of Vine cherry tomatoes (handful chopped into small chunks).
- You need of Spring onions ×3 (chopped finely).
- Prepare of Basil 3 to 4 leave (chopped finley).
- It’s 1 tsp of Garlic salt.
- Prepare 1-2 tbsp of Garlic infused olive oil.
- It’s of Balsamic glaze.
- You need stick of French.
Pronounced "brusketta", this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast! This Easy Bruschetta Recipe is a super simple, no fail recipe for my favorite Italian antipasto. Try my recipe and say good bye to store bought bruschetta.
Simple Bruschetta step by step
- So into a bowl add vine cherry tomatoes, spring onions, basil, garlic salt, olive oil & a pinch off salt & pepper and mix togeather..
- Next cut your french stick in to circles (thickness to your liking) and gentley toast..
- Finally to plate aid your mix to the top of your French stick and drizzle some balsamic glaze (gain to your liking) and enjoy.
Quick, delicious and a guaranteed crowd pleaser! Today, I have for you a super simple and easy bruschetta recipe that I've been making for years. To me, bruschetta is the ultimate appetizer because everyone loves it. Recipe by sofie-a-toast I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times.