Authentic Italian Bruschetta Recipe

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FULL RECIPE: https://tastefullygrace.com/bruschetta/
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Looking for an authentic bruschetta recipe? Here’s everything you need to make it just like in Italy!
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Bruseta. Simple, just the way it’s supposed to be. This brusqueta recipe, I swear I can have like all day long. Breakfast, lunch, dinner, snacks, appetizers, you name it. I love this recipe. And it’s crazy simple to make. I’m going to show you how to do it. We have a loaf of bread. I like chabatada. It’s my favorite for brusqueta. And I’m just going to cut this loaf into about 3/4 in slices. I like it a little bit on the thicker side. Some people, you know, make these tiny little thin things and that’s not the way to do it. A little bit of thick is the best thing. After you slice, I’m just going to stick these guys on a baking sheet. And I’m going to grill our bread, but you can also just do this in the oven on a high broil until they’re nice and crispy on the outside. This doesn’t work for brusqueta, right? But before we grill, we need to cut up some tomatoes. And because this recipe is just really like bread, olive oil, tomatoes, salt, basil, I think that’s it. You really need good tomatoes. So, I found some beautiful heirlooms. You want the best tomatoes around. And if you don’t have good tomatoes on hand, like heirlooms, the best thing to do is get kari tomatoes at the grocery store. They’re these little red tomatoes, and they’re really, really good year round. So, that’s a trick of the trade. But for your heirlooms, you just want to core the tomato like this. Take out that center thing. And then dice this up into not tiny pieces, but you know, relatively small chunks, just like this. Throw them into a bowl. You want your pieces big enough so that you get nice juicy pieces of tomato, but small enough so they don’t fall off the bread when you’re eating. So, kind of like this. And you don’t need to doesn’t need to be a science. Just nice pieces. Look. If you don’t have juice like that, you got the wrong tomatoes. You want them really juicy. The authentic way to do things is just olive oil and salt. No balsamic, no fancy things. So, I’m just going to add in about a tablespoon or so if it comes out sometime today of olive oil into my tomatoes and some salt. And the salt will help draw out the flavor of the tomatoes. And that oil will just bind everything together. Give it a nice toss. And once I’m done tossing, we’re going to go outside and grill our bread for about 1 to two minutes per side on mediumigh heat. The husband’s going to take over cuz it’s like 100° out. And tastefully tip. What are you doing? What are you doing? He’s eating my bread. Tastefully tip. This man needs to be controlled. The tastefully tip finally is grill your bread without any olive oil on it. And then we’re going to drizzle that fresh olive oil on it after you grill. It comes out 100% better. 100,000 times better. the smell of grilled bread. But actually, the number one most important thing about making bruscetta that makes it amazing is taking fresh garlic, right? When the bread has come off the grill and rubbing the bread with that fresh garlic clove infuses the bread with garlic and you just can’t beat it. Final step is assembly. I can barely wait. You want to do this last minute right when you’re ready to serve just because you don’t want the bread to get soggy. So, first step, olive oil. You want to put some olive oil right on the top of that bread. And then don’t forget your tomatoes. The key. I use a slotted spoon just so it doesn’t get too juicy. And then you just want to pile high those tomatoes. And then basil. Can’t have brusqueta without basil. And I just like to give it a good tear. Just looks so much more authentic and delicious that way. And then final step, salt. I have some coarse salt here. Top it just like that. I mean, come on. I think that deserves a bite. Let’s dig in. One of the single best things I’ve ever had. Simplicity at its finest. Check this out on tastygrace.com. You won’t regret it.