Homemade Bruschetta
I served my bruschetta on toasted croustinis with warm mozzarella. In my opinion, bruschetta is best served room temperature or even warm for the ultimate burst of flavors.
Ingredients
- 3 cups fresh tomatoes finely diced or canned diced tomatoes
- ¼ cup sweet onion finely diced
- 4 tablespoons garlic mined
- 4 fresh basil leaves finely minced
- 1 tablespoon butter
- 3 tablespoons aged balsamic vinegar + more for drizzling
- 4 cups sweet corn
- salt & pepper to taste
- fresh French bread or croustinis
- mozzarella cheese ball sliced
Instructions
- Stir together the diced tomatoes and basil. Mix in the balsamic vinegar until completely incorporated. Season with salt and pepper, to taste. Add the corn, if using.
- Melt the butter in a skillet over medium heat. Add the chopped onion and garlic. Cook until fragrant, about 3-4 minutes. Stir the cooked onions and garlic into the tomatoes and balsamic mixture. Rest until cooled and ready to serve.
- Turn the broiler on high. Slice and toast the French bread or croustinis as desired. Place a slice of mozzarella onto the toasted bread and put back until the broiler for 2-5 minutes, until the mozzarella is puffy and beginning to brown.
- Spread the bruschetta on top of the warmed mozzarella. Serve warm or room temperature. Enjoy!
Tried this recipe?Let us know how it was!