Some afternoons, you just have to let the breeze in the kitchen, open a bottle of your finest Italian wine (or trader Joe’s 2 buck chuck – no one’s judging), kick up your feet and pretend you’re in Southern Tuscany. Nothing helps capture that Italian countryside feeling quite like fresh bruschetta.
Wondering how to pronounce bruschetta? Here is an Italian take on the matter.
Mediterranean Bruschetta Recipe Instructions
mediterranean bruschetta recipe
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 8 Servings
- 3 medium firm tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove garlic, cut in half
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- herbs, for garnish
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes or until toasted.
- Brush the freshly hot slices with the garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta.
- Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.