This bruschetta recipe works well served with warm ciabatta bread.
- 6 roma (plum) tomatoes chopped
- 50 g onion finely chopped
- 100 g sun-dried tomatoes, packed in oil chopped
- 3 cloves garlic minced fine
- 75 ml fresh basil stems removed, chopped very small
- 30 ml olive oil
- 30 ml balsamic vinegar
- 1 ml salt (1/4 tsp)
- 1 ml black pepper freshly ground preferred (1/4 tsp)
- Chop the tomatoes in to small cubes about 1/2 cm (1/4 inch) in size
- Finely chop the onion
- Finely mince the garlic
- Finely chop the basil, removing the stems
- Chop the sun-dried tomatoes into 1/2 cm (1/4 inch) pieces
- In a large bowl, combine all of the ingredients and mix gently
- Let the mixture sit at room temperature for 10 minutes
When chopping the onion, be sure to cut the pieces of onion as small as you can as that will cut the tartness of the onion.
You can replace 1 tbsp of the chopped onion with 1 tbsp of chopped red onion if you want the bruschetta to have more heat.
For a more rustic texture, dice the tomatoes about 1 cm (1/2 inch) in size to give a different flavour profile and mouth feel.
This mixture tastes awesome after sitting overnight in the refrigerator. Let it come up to room temperature after taking it out of the fridge.
Will keep in a tightly sealed container in the refrigerator for up to 72 hours.
It seems weird to measure the basil by volume rather than weight, but we are talking a nice round handful of chopped leaves. Your kitchen scale probably won't even register the amount of basil once it has been chopped. Chop the basil, then measure it out. It's okay to be a little bit over, the recipe is very forgiving.
The recipe makes around six cups of chopped bruschetta.
The recipe doesn't require careful measuring, so long as you don't double any of the ingredients. It is pretty forgiving if you just eyeball the quantities.