My husband is Italian, so needless to say we eat a lot of pasta dishes and also observe traditional foods over the holidays.
One of the items we eat on Christmas Eve along with seafood is a Bruschetta that my sister in law makes. I am ashamed to say that it has probably been since last year when I last had this fresh side.
I decided it was time to correct this and create my own version for dinner this week. Of course, I made it as simple as possible and had it prepared in less than 20 minutes. If you would like to recreate the recipe, details are below.
Campari Bruschetta Recipe serves around 6
4 Campari Tomatoes (around 1 Cup Chopped)
2 Tbsp of Chopped Green Onions
1 Tbsp of Olive Oil
1 Tsp of Balsamic Vinegar
1/8 Tsp of Salt
1/4 Cup of Small Grated Parmesan Cheese
Serve on French or Sour dough baguette
(FYI, I bought a loaf of Sour Dough baguette at The Fresh Market and it was delicious.)
Directions:
First preheat the oven to 350 degrees and then slice the bread. I used half a loaf which yielded 12 -1 inch pieces, simply double the recipe if you would like to use the entire loaf. Then place the bread in the preheated oven for 10 minutes.
While the bread is heating, chop the tomatoes and onions into small pieces, and combine these in a bowl with the olive oil, balsamic vinegar, and salt.
Once the bread is ready, top each piece with approximately a tablespoon of the Campari mixture and then top again with one teaspoon of Parmesan Cheese. Serve immediately.
This was such a fresh side to go along with a sausage in marinara over pasta, however it would also work just well as an appetizer.
Do you make a Bruschetta? What ingredients do you use?
I look forward to experimenting with this combination in the future, and can’t wait to add cinnamon basil once my plants mature.
FFM
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