Tomato Basil Bruschetta, which is pronounced “Brusketta”, and is often mispronounced “Brushetta”, just might be my favorite food in the world. Literally, I never turn down eating or even preparing tomato basil bruschetta. If its being served at a family meal, or it is on a menu, or if I need to bring an appetizer to a event, its always my go to. The combo Seems pretty basic, but there are lots of variations. First time I had Bruscetta, was at my Uncle Guido’s Restaurant. It was made on a crispy thin piece of crusty(a must) bread one thin slice tomato, topped with a drizzle olive oil, fresh garlic, parmigiana cheese, dusting of fresh basil and broiled. Heaven! Ever since that experience I have been sampling and creating Bruschetta’s 20 years. Bruschetta is not exclusive to tomato an basil, there are lots of variations from other vegetables, such as mushrooms, peppers, eggplant, to beans, to charcuterie, the sky is the limit.
When I want to whip up a Bruschetta quickly, I open up a jar of da Giulia Tomato basil, and half the ingredients are already prepped.
Its always a winner.
Here is the recipe
1 loaf of Italian crusty bread
1 1/2 cup da Giulia Tomato basil
2 tblsp olive oil
1/2 cup shredded parmigiana cheese
1 tablespoon garlic powder (optional)
fresh basil chopped(optional)
preheat oven to 350
Slice bread in 1/2 inch pieces, about 14(the bread can be sliced in larger chunky pieces if so desired)
line up on cookie sheet and brush with olive oil and dust with garlic powder
toast in oven for 10 minutes
scoop out tomato basil on bread, making sure to get plenty of chunky pieces tomato on each slice
top with parm cheese
top with basil(optional)