I haven’t witnessed a single guest, at The House on High Street, that would pass up on bruschetta. It’s the perfect combination of light and satisfying. Sweet and garlicky. Oh, and it looks beautiful, too!
This is one simple appetizer that will look gourmet-quality with a touch of…drum roll, please…
Believe it or not, it was Scott that brought this home from the supermarket a while back, and I am rather ashamed to admit I had never used it before. It is the perfect garnish that will take bruschetta to a whole new level!
While the recipe, itself, is not rocket-science by any stretch of the imagination, there are a few tips I’d like to share so that your bruschetta is extraordinary. First, you’re going to add a tsp of tomato paste (for every 4-6 tomatoes that you use). AND, you need to use ROMA tomatoes. They are firmer than most tomatoes, so you won’t have mush after dicing. Of course, in the summer, if you can get your hands on a Jersey tomato that is firm and ripe, I think that could be just as good, if not better. But, I seem to always grab Roma tomatoes because they’re available year-round, at the grocery store.
As far as the mozzarella. This bruschetta is so good that it truly is not necessary. But, as you see in this post’s featured image, I did melt a bit of mozzarella on top. I guess I was feeling overly ambitious, that day. If that’s what you want, simply pop a baking sheet (with your assembled bruschetta toasts) under the broiler for a few seconds before garnishing with basil and balsamic glaze.
Last night, I served Scott some bruschetta on garlic toasts as an appetizer, and he was a very happy man. So, maybe this recipe will inspire you to make someone happy, today!