Simple Bruschetta
Bruschetta, pronounced “broo-sket-ta,” is Italian toasted bread. Traditional bruschetta requires toasting bread on both sides over hot coals. Toasted bread is slashed, rubbed with fresh garlic and drizzled with extra virgin olive oil.
  • 6 vine ripe tomatoes
  • 4 fresh basil leaves
  • 1/2 of a red onion
  • 3-4 garlic cloves
  • salt and pepper,to taste
  • 1/4cup Calivinegar Balsamic Vinegar
  • 1/4cup Calivirgin Premium Olive Oilplus more for drizzling
  • 1 french bread baguette
  1. Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
  2. Chop up half a red onion and add to bowl.
  3. Mince up 2-3 cloves of garlic (to taste) and add to bowl.
  4. Finely chop up 3-4 basil leaves and add to bowl.
  5. Add balsamic and olive oil and season with salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and place in refrigerator for 20+ minutes.
  6. Slice bread into 1/4 to 1/2 inch thick pieces.
  7. Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
  8. Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
  9. Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).