Bruschetta is one of the most popular appetizers and one of the easiest to prepare finger foods for parties. The original Italian “bruschetta” meant just toasted bread slices rubbed with garlic and drizzled with olive oil. The first known use of this word dates back from 1954 (information source: Merriam-Webster). Nowadays, the meaning has been extended to garlic – olive oil toast slices with various toppings such as tomatoes, mozzarella and herbs.
This is my version of bruschetta with tomato and basil which I serve as appetizer at parties. It’s my favorite finger food recipe for summer time.
- 1 French baguette, sliced thick
- 4 ripe tomatoes, peeled, seeded, chopped
- 3 garlic cloves
- 6-7 basil leaves, minced
- 2 tablespoons extra virgin olive oil
- 1 cup mozzarella cheese, diced
- salt and pepper
In a pot, bring water to a boil. Remove it from heat and add the tomatoes. Wait one minute. Drain the tomatoes, peel them, chop them and remove the seeds and the stem areas. Parboiled tomatoes are very easy to peel.
Mince the basil leaves and two garlic cloves, dice the mozzarella, then mix them with the chopped tomatoes. Add salt and pepper. Refrigerate while you prepare the bread.
Cut the French baguette in diagonal slices about 1/2 inch thick. Toast the bread slices. Cut one garlic clove and rub the toast with it, then drizzle some olive oil on top. Spoon the tomato – basil mixture on top of each toast slice, on the side that’s been rubbed with garlic and oiled. Serve the bruschetta immediately.