A recipe for bruschetta that tastes just like the ones you’re served in Italy? Sounds too good to be true but it’s not because we got this recipe straight from our relatives in Italy! Ditch the chips, ditch the sweets because once you taste this you’re going to want it every single day of the week. Not only does Nathaniel show you exactly how this recipe is made by our family, but he also shows you a secret tip used by the top Italian restaurant chefs for getting all the excess moisture out of the tomatoes. This recipe is going to blow your mind. It’s crazy how such simple ingredients pack in some of the best flavors your can experience.
- 4 Roma Tomatoes
- ¼ Green or Red Onion
- Some leaves of Basil
- 2 Tablespoons Olive Oil
- Some Grated Parmesan Cheese
- Lightly brush olive oil on each side of slices of bread. Heat the bread on a pan for 3 to 5 minutes over medium heat. You want your bread to be dark and crunchy but not burn
- Cut your tomatoes in half and get rid of all the juices. Then, sprinkle salt over the tomato halves. Place face down on a paper towel for 10-15 minutes. This allows all the juices to come out so your bruschetta isn’t too wet.
- Dice your tomatoes and put them in a bowl.
- Dice your onions and put them in a bowl.
- Dice your basil and put them in a bowl.
- Add the olive oil to the bowl and cheese to your liking. Mix everything together and place it on top of your bread when finished! Enjoy!