Bruschetta

1
Kristine Pruitt

By
@Kristine_Pruitt

I came up with this recipe when I lived in Los Angeles, CA. It makes a great appetizer and is easy to make!

Blue Ribbon Recipe

This bruschetta recipe is different from others I've made in that it introduces capers and a healthy amount of Parmigianino reggiano. It was a refreshing change from the traditional recipe, and I predict it would be a real hit at your next gathering!

[Read more about this recipe in Janet's Notebook!] The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
20 Min
Method:
No-Cook or Other

Ingredients

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  • 12
    roma tomatoes (seeded and diced)
  • 1
    small jar of capers (rinsed well in water)
  • 1
    bunch of green onions (diced)
  • 1
    bunch fresh basil
  • 4 clove
    garlic (minced)
  • 1 pinch
    kosher salt
  • 3 Tbsp
    good olive oil
  • 2 Tbsp
    lemon juice or balsamic vinegar (optional)
  • 3 tsp
    fresh parmigiano reggiano (optional)
  • 1 tsp
    oregano, dried
  • 1
    loaf of bread (toasted with olive oil/garlic)

How to Make Bruschetta

Step-by-Step

  1. In a bowl, put tomatoes, capers and green onions. Add the juice of one lemon and the olive oil. Then add the garlic and fresh basil. Toss well. Season with just a pinch or so of kosher salt. (Be sure to rinse the capers or bruschetta will be too salty.) Serve with toasty bread and sprinkle with fresh parmesan. Yummy.

Printable Recipe Card

About Bruschetta

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #festive, #Party Food




Show 6 Comments & Reviews

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