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Bruschetta recipe

5 from 1 vote
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Cook Time 20 minutes
10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian

Equipment

  •  cast iron skillet

Ingredients
  

  • 10 oz French baguette
  • 2 large roasted bell peppers ( yellow and red)
  • 1 large good quality tomato
  • 1/2 onion
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 2 tbl chopped basil (about 7 leaves)
  • 3 tbl crumbled feta cheese
  • extra virgin olive oil
  • balsamic glaze

Instructions
 

  • ROAST THE BELL PEPPERS
    Start with placing the bell peppers in the oven to roast. Preheat the oven to 375 F and bake for 20 minutes. Once it roasts, put the hot bell peppers into a Ziploc bag to let it steam. This will make it easier for the skin to come off. Let it stand in the bag till it becomes cool enough to handle. Peel the skin, and take out the core. Dice the bell peppers into small cubes. Put the peppers into a strainer, let them drain while your prepping the rest.
  • PREP THE TOMATO
    Chop the tomato into the same size as the bell pepper (small cubes). Add the chopped tomato into a strainer to let the liquid drain. You don’t want the Bruschetta to get soggy
  • BAGUETTE
    Using a serrated knife cut the baguette at a slight angle. ( cut the slices to 3 quarter on an inch)
    Preheat a cast iron skillet on medium heat, drizzle both sides of the baguette slices with extra virgin olive oil.
  • Place the slices onto the cast iron skillet and let each slice fry on each side for a few minutes till it is golden. You can also place them on a baking sheet and into the oven at 400F for 5 minutes. Watch them closely so they don’t burn.
    Once all the slices are cooled off, take a garlic clove and rub the clove on one side of each slice. This will add the garlic flavor without it being to over whelming.
  • ASSEMBLE
    In a bowl combine the onion, tomato, roasted bell peppers, and salt. Add the salt gradually, taste then add more as needed.
    Hold the baguette slices over the bowl, with a tea spoon add the mixture on top of the bread. Once all the slices are topped off with tomato and bell pepper mixture, top it off with crumbled feta cheese, basil, lemon juice, a drizzle of balsamic glaze, and a light drizzle of extra virgin olive oil!
  • Assemble the sandwiches on a chacuterie board, let them sit for 5 minutes, the olive oil and the liquids from the veggies will seep into the toasted bread and all the flavors will come together to make the most delicious appetizer! At last, its ready to serve your guests!