My take on the classic Italian Apple Crostata is the perfect dessert for your holiday…
Learning how to make a classic Italian bruschetta means having the best appetizer recipe in your arsenal. It’s a combination of bright and juicy tomatoes, fruity olive oil and crispy bread. It’s classic, delicious and beyond simple!
I learned how to make Italian bruschetta from my mom. She always made them for all our parties and she taught now I make them for all my dinner parties of course. Because…Dinner parties are my jam.
Our house has been know to host some pretty awesome dinner parties and our summer BBQ’s are pretty epic. We have 3 grills, a gas and a specialty custom made all surgical stainless steel charcoal grill that is only used for kebobs and a smoker.
While I do love entertaining and cooking, I like to join in on the fun and the conversation just like anyone else. So I always have a few recipes up my sleeve that satisfies everyone and yet still allows me to enjoy my time with my guests.
How to Entertain Easily
- Make Assorted Cheese and Meat Boards for Nibbling: I make simple boards with cheeses and fancy prociutto, a variety of crackers, olives, nuts and dried fruit. I ensure to include all sorts of cheeses and meats.
- Make Dips and Tapenades: I love homemade guacamole, homemade pico de gallo, and a variety of tapenades. Serve them with tortilla chips and plaintain chips or even veggie slices.
- Premake Salads Ahead of Time: Salads can all be pre-made ahead of time. All you have to do is dress them last minute! Even something as simple as a caprese can be extremely refreshing on a hot summer night or day!
How To Make Bruschetta Perfect Every Time
What by the way is Bruschetta? (Which by the way is pronounced BRUS-K-ETTA.) It’s a simple combination of good quality tomatoes, basil, garlic, good fruity EVOO and salt and pepper, all falling off a crispy crostini. On some summer nights, it’s served as a perfect meal paired with a crisp, glass of white wine. But in order for this perfection to achieve its greatness there are a few necessary ingredients.
- Crunchy Crostini: Crostini are just crunchy toast:) Crostini’s can be made out of fresh bread or day (or days) old bread. The key is rubbing them in some good olive oil to get them golden brown and delicately crispy and not burned. You can cut them straight or on a bias, it is entirely up to you 🙂
- Extra Virgin Olive Oil: The olive oil must be fruity. It just adds to the whole flavor of the bruschetta and really intensifies the flavor of both the fresh basil and the tomatoes.
- Tomatoes: Of course our tomatoes are the star of the show here! I like to buy cherry or grape tomatoes because they are the sweetest and release the most juice. If you have garden tomatoes…use them. Those will be the ultimate to use.
Entertaining should be fun and if it is planned out correctly you can entertain with ease while your friends join you in the kitchen with a cocktail and hopefully a helping hand 🙂
This is an actual picture of the table that my husband uploaded to Facebook on one of our many dinner parties. I was so proud of us, I saved the post on my phone 🙂 Don’t judge, we do like our food…as well as our alcohol. But hey, what are summer nights for if not for cool drinks and delicious eats?
Helpful Tools and Ingredients
- Baking sheet
- Glass Bowls
- Silicone Baking Sheets
- Knife Set (Includes a bread knife for that perfect slice)
- A Quality and Fruity Extra Virgin Olive Oil
- Gorgeous Rustic Wood Platters: To display these beautiful bruschetta.
- Dishwasher Safe Cutting Boards
Learning how to make Italian bruschetta means having the best appetizer recipe in your arsenal. It's a combination of bright and juicy tomatoes, fruity olive oil and crispy bread. It's classic, delicious and beyond simple!
- 1 loaf crusty bread ((day or 2 day old bread is fine) sliced 1/4–1/2 inch thick)
- 2 pints cherry or grape tomatoes
- 5 cloves garlic (peeled and minced)
- 1 tbsp fresh basil (finely chopped)
- fruity extra virgin olive oil (copious amounts )
- kosher salt (to taste)
- freshly crushed black pepper (to taste )
- Prehat oven to 400 degrees F. Arrange the cut up bread on a sheet pan lined with parchment paper or a silicone mat. Drizzle with olive oil. Bake for 10 minutes or until golden brown.
- Slice the tomatoes in half. Add minced garlic, basil and 1-2 tablespoons of olive oil. Season thoroughly with salt and pepper.
- Scoop some of the tomato mixture onto the bread prior to serving. Garnish with more olive oil and some fresh cracks of black pepper.
- Category: Appetizer
- Cuisine: Italian