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Bruschetta By The Righteous Kitchen This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com. |
I recently traveled to Italy, and returned home with a newfound appreciation for balsamic vinegar and extra-virgin olive oil. I couldn’t wait to use balsamic vinegar and olive oil in bruschetta. It turned out so good. If you make this recipe, please comment below.
Try more appetizers, like Olive Salad (Made In A Mason Jar), or Patsy’s Party Dip.
Looking for something a little hearty? Try Muffalata Pasta Salad.
BRUSCHETTAINGREDIENTS:
8 Garlic cloves, roasted
1/4 Teaspoon Maldon flaked sea salt
1/4 Teaspoon pepper
1/4 Teaspoon oregano leaves
1 Teaspoon balsamic vinegar + extra to drizzle
1 Tablespoon extra virgin olive oil + extra to drizzle
2 Medium tomatoes, deseeded, diced
8 Basil leaves, chiffonade
2 Slices sourdough French Bread, 3/4” slices
DIRECTIONS:
On a cutting board; mash garlic cloves, sea salt, pepper, and oregano leaves into a paste. Transfer half of the paste to a medium sized mixing bowl. Reserve the remainder of the paste. To the garlic paste, add balsamic vinegar and olive oil. Stir to combine. Stir in tomatoes and basil. Set aside. Spread reserved garlic paste over two slices of French bread. Toast, being careful not to burn the garlic. Using a slotted spoon, spoon tomato and basil mixture over toasted garlic bread. Drizzle, lightly, with balsamic vinegar and extra virgin olive oil. Sprinkle with Maldon sea salt.
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