Fresh Bruchetta

Bruchetta is hands down my favorite appetizer to get when we are eating out. I love it so much that I decided to figure out how to make it at home. It makes a great healthy snack or appetizer for a dinner party. It looks great and taste even better. And let’s be serious, who doesn’t love homemade bruchetta at a dinner party?

This recipe is incredibly flexible. If you like more salt, add more salt. If you want it sweeter, add more balsamic glaze. There are so many variations of this recipe. I will give you amounts and guidelines, but I encourage you to make this recipe your own.

What you need:

  • 4-6 Vine Ripened or Roma Tomatoes (This is your choice. The roma tomatoes are firmer, easier to cut, and hold up better if this is going to be a snack for a few days. The vine ripened are juicier and more flavorful and better for a dinner party.)
  • 1/4 cup chopped and bruised basil
  • 4 tablespoons Olive Oil
  • 1/4 cup balsamic glaze
  • salt and pepper – to taste
  • French Baguette- cut into thin slices
  • *fresh mozzarella -(you can use the shredded kind, but the taste won’t match what you’ll get from the fresh stuff) *optional

Dice the Tomatoes

Chop and bruise the Basil

Measure out your Olive Oil and Balsamic glaze. Add to tomatoes along with basil, salt, and pepper.

Slice the french baguette and place on a baking sheet.

Slice the mozzarella into long slices.  The thickness needs to be to your liking (Skip this step if you choose not to use the mozzarella. Reasons for doing this are to save some calories, or to use the buchetta as a snack for a few days without having to worry about the cheese getting gooey)

Quality Mozzarella

Turn the oven to Broil. Drizzle the bread with just a little bit of Olive Oil and bake for about 3-5 mins. Keep a good eye on these while they’re cooking. You want them to be crisp on top, but still soft in the center. It’s always good to know how hot your oven cooks. This will help you determine the right cook time. Our is very old and tends to cook very hot, so we have to be careful.

Our very Old Oven

Toss together the Tomatoes, Basil, Olive Oil, and Balsamic glaze. Now taste and adjust the ingredients if needed.

Take the bread out of the oven, but keep the oven on.

Spoon the tomato mixture onto the bread and top with the mozzarella. Place back in the oven for a couple of minutes, just until the mozzarella melts.



4 thoughts on “Fresh Bruchetta

  1. It’s totally amazing and almost miraculous that you two can create such wonderful meals and appetizers in your tiny kitchen! I’ve baked muffins in that oven, and I know what a challenge it is to get the timing just right!

    hats off to both of you!

    • Hehehe…thanks, Anne. Yes, that kitchen can pose a challenge, but we can work around it. Thanks for the compliments! We need to cook for you, Ron, and the kids the next time you are up in the neighborhood.

  2. Really wanting to try this recipe. Is the balsamic glaze a special recipe or something I can buy pre-made? Love ur blog…..we have tried several of your suggestions!

    • It’s a something I picked up at the grocery store. I think I got it at market street united, but I’ve seen it in several places. It’s just called Balsamic Glaze and should be somewhere near the balsamic vinegar. It’s one of my favorite new products. I’m so glad you’re enjoying the blog! We love having you as a reader!

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