With an origin dating back to the 15th century in Italy, Bruschetta (pronounced bru-SKET-ah) makes for an amazing antipasto.
Bruschetta is simply crusty bread, spread with olive oil and then grilled on a griddle. It is immediately topped with a mixture of tomatoes, celery, garlic, fresh basil and a little olive oil.
Delicious!
Bruschetta
Print recipeIngredients
- 2 or 3 fresh tomatoes (chopped)
- 1 - 2 Cloves garlic, softened in salt
- 1 Tbsp fresh basil (finely chopped)
- 1 baguette
- 1 stalk celery (finely sliced)
- freshly grated pepper
- olive oil
Directions
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Place a teaspoon or so of salt on a cutting board. Peel a clove of garlic. Using a kitchen knife work the salt into the garlic. The garlic will start to break down. Remove the tough core and throw it away.  | |
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Add the garlic/salt mixture to the chopped tomatoes and celery. Add a generous grinding of pepper. Then add the basil and a little olive oil.  | |
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Slice the baguette on an angle to provide more surface. Brush olive oil onto the slices. Toast the bread, oiled side down on a griddle until golden brown.  | |
| Spoon tomato mixture onto the grilled side of the bread and serve immediately, to rave reviews! | |