An Italian favorite made with juicy tomatoes, red onions and a good balsamic vinegar- one of my favorite appetizers!
Can you believe Christmas is less than a week away? I can’t. Not only is it cookie season right now, but it’s appetizer season too! With so many parties going on, it’s key to have a few quick appetizers in your back pocket that you can whip together. This bruschetta recipe is just that kind of appetizer. Plus it reminds MJD and me of the delicious snacks served during aperitivo at all the restaurants and bars in Rome! There is nothing better than a tomato in Italy, but you can try to compete with this tasty appetizer.
What’s your favorite, quick appetizer to make when you are entertaining? I’d love to hear!
- Loaf of crusty bread
- 1/4 cup chopped red onion
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 3 vine tomatoes
- Salt and pepper to taste
- Fresh basil leaves to garnish
Pre-heat oven to 350 Degrees.
Thinly slice loaf of crusty bread, place on cookie sheet and drizzle with 1 tablespoon of extra virgin olive oil. Bake in oven until toasted. Place bread on side until ready to serve.
Chop 1/4 of a cup of red onion.
Combine red onion, balsamic vinegar, extra virgin olive oil and dash of salt and pepper in a small bowl. Place aside.
Chop tomatoes and place in a bowl.
Mix tomatoes with onion-olive oil- balsamic mixture and minced cloves of garlic.
Let the mixture sit for at least 30 minutes (or as long as overnight) to allow flavors to meld.
To serve, spoon bruschetta onto toasted bread. Top with fresh basil cut into thin ribbons for garnish.