bruschetta

★★★★★ 5 Reviews
Kristine_Pruitt avatar
By Kristine Pruitt
from Buchanan, MI

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 we've made in that it introduces capers, a healthy amount of Parmesan cheese, green onions, and lemon juice. Those ingredients add a different flavor to this bruschetta. It's a refreshing change from the traditional recipe of tomatoes, basil, garlic, and olive oil. If you want even more flavor, you can drizzle a little balsamic glaze, too. A delightful summertime appetizer.

— The Test Kitchen @kitchencrew
★★★★★ 5 Reviews
serves 6
prep time 20 Min
method No-Cook or Other

Ingredients For bruschetta

  • 12
    Roma tomatoes, seeded and diced
  • 1 jar
    capers (small), rinsed well in water
  • 1 can
    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

  • Tomatoes, capers, and green onions in a bowl.
    1
    In a bowl, put tomatoes, capers, and green onions.
  • Lemon juice and olive oil added.
    2
    Add the juice of one lemon and the olive oil.
  • Garlic and fresh basil added.
    3
    Then add the garlic and fresh basil.
  • Tossed and seasoned with Kosher salt.
    4
    Toss well. Season with just a pinch or so of Kosher salt. (Be sure to rinse the capers or bruschetta will be too salty.)
  • Mixture placed on toasted bread with Parmesan cheese on top.
    5
    Serve with toasty bread and sprinkle with fresh Parmesan. Yummy.
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