Recipe: Traditional Bruschetta

There is nothing better than a delicious recipe that uses the most basic ingredients. I made this super easy Bruschetta for a Valentine's Day appetizer, but it doesn't have to be a special occasion to enjoy. The thing that made this one so appetizing was the really warm bread and really cold tomatoes. Another great thing about this recipe is that it can easily be changed to make a large or small amount for parties or intimate dinners.
Most appetizers we are used to eating are battered and fried, shipped to the restaurant to be fried again then left under a heat lamp to stay warm until you finally order it. This easy appetizer is not only just as (if not more) delicious than its fried companions, but also much healthier! Use fresh tomatoes from as close a source as you can find in order to get the most nutrition from your purchase. The olive oil is also healthy fat that aids in controlling LDL Cholesterol levels. 

Traditional Bruschetta
This amount will make enough to top around 4-6 large bread slices

• 3 medium tomatoes 
• 1/4 C fresh chopped Basil
• 2T good balsamic vinegar, plus another 1C to make glaze
• 1/4 C good olive oil 
• 1 whole garlic clove
• s+p (I really liked using sea salt. The large pieces added another layer of distinct flavor)
• Fresh loaf of French Bread

Add 1C of balsamic vinegar to a small saucepan. Bring to a boil. Reduce heat and simmer for approximately 25-30 minutes, or until vinegar thickens. I sometimes like to add a little sugar to the balsamic reduction, but for the bruschetta I keep it simple. Also, this will put off a strong smell so it might be a good idea to open a door or window. 

Cut tomatoes in half with a serrated knife and scoop out the seeds. Chop tomatoes into small cubes. I like a decent size cube, but it can be easier to pile onto the bread with smaller pieces. Combine tomatoes, chopped basil, 1/4C balsamic vinegar, 1/4C olive oil in a mixing bowl. Add a pinch of salt and pepper and place bowl in the refrigerator. 

Cut bread loaf at a long, deep angle. You may choose to broil or grill bread slices, but be sure to brush with a little olive oil first. Rub the bread with a cut piece of garlic clove. 

Lay bread slices out and top with a generous heaping of the tomato-basil mixture. (Be sure to include the juices in the bottom of the bowl!) Next, using a fork, dip it into the balsamic reduction and drizzle over the bruschetta. If you're going for presentation, white plates offer a great contrast to the dark glaze so be sure and drizzle on the sides too! 

Balsamic Vinegar