Read this instructable to learn a traditional recipe for bruschetta topping and pick up some tips on preparation.
The best bruschetta is the simplest - made from fresh ingredients, chopped by hand and served hot as an appetizer capable of both sustaining a hungry, impatient diner until the food arrives and stimulating the most evasive of appetites.
Step 1: Ingredients
You will need:
A Baguette - (or any other dry, crusty bread you have)
Extra Virgin Olive Oil - (preferably cold-pressed)
Fresh Basil - (preferably younger, smaller leaves)
Sharp Serrated Knife
Step 2: Cutting, Chopping, Grating
Using a sharp serrated knife dice one tomato and set aside in a medium-sized bowl.
Grate or mince garlic to the amount of 1/2 tsp and add to tomato bowl.
Grate approximately 1 tsp parmesan cheese (romano also works well) and set aside in a small dish.
Chop fresh young basil by hand or using a mezzaluna - use between 1/2 to 1 oz fresh basil leaves, which should amount to between 1/2 and 1 tsp of minced basil.
Drizzle 2 tsp olive oil over the medium bowl and toss all the ingredients inside. Cover and set aside while you prepare the bread or for later use.
Step 4: Bread Prep
Slice your baguette into long, thin discs and place onto one or more baking trays. Brush olive oil onto each piece using just enough for a light coating all over the top.
Step 5: Spooning the Topping
Spread 1-2 tablespoons of bruschetta topping onto each slice of baguette.
Step 6: Pinches of Parmesan
Get the tsp of grated parmesan you set aside earlier, then pinch and sprinkle a small amount of it onto each piece.
Step 7: Broil and Brown
On the highest rack in your oven, broil the bruschetta on high for 5-10 minutes until cheese is melted and bread has browned and crisped. Serve as an appetizer with just about anything and enjoy!