Bruschetta

★★★★★ 4 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
serves 6
prep time 20 Min
method No-Cook or Other

Ingredients

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

  • 1
    In a bowl, put tomatoes, capers, and green onions.
  • 2
    Add the juice of one lemon and the olive oil.
  • 3
    Then add the garlic and fresh basil.
  • 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.)
  • 5
    Serve with toasty bread and sprinkle with fresh Parmesan. Yummy.
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