Oh yeah? Bruschetta this.

By Jack Venus


This bruschetta recipe is perfect for a late night snack or for guests.

Quick and Easy Bruschetta
(serves 4-6)

1 Lf. Ciabatta bread, sliced into wide 3/4-1″ thick slices
2 Roma tomatoes, cut into 1/8-1/4″ thick slices
1/2 oz. of freshly chopped Basil
1-2 cloves of Garlic, minced
2 tsp. Extra Virgin Olive oil
2 1/2 T. of Balsamic Vinegar
Kosher Salt
Black Pepper, freshly ground
Grated Parmesan cheese

For Reduction:
1/4 C. Balsamic Vinegar

This couldn’t be easier. Add the basil, tomatoes and garlic to a large bowl
along with olive oil and balsamic vinegar.  Add a pinch of salt and grind a
little black pepper in there as well. Lightly mix this together and allow it
to sit while you prepare and toast the bread.

Next, take your bread and lay the pieces out on a baking sheet. Flavor it
with a light drizzle of olive oil for taste and slide that sucker into a
preheated oven.  You’re going to bake the bread for about 15 minutes at 350
degrees to make it nice and crispy.  Turn the bread over after about 6
minutes and make sure you check the bread often. Burnt bread tastes awful.

While the bread is baking, take a small sauce pan and add about a 1/4 cup of
balsamic vinegar.  Heat this slowly and reduce the liquid by half.  The
vinegar will thicken and become very sweet.

Once the bread is a golden brown, pull it out of the oven and place the
slices onto your serving tray. Top each slice with a good amount of the
tomato mixture and then drizzle the vinegar reduction over the top. Grate a
bit of Parmesan over over each slice for good measure and salt and pepper to


—Jack Venus

1 comment for “Oh yeah? Bruschetta this.

  1. cK
    March 9, 2007 at 3:47 pm

    As they say in Strange Brew, “Beauty, eh?”

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