Here bruschetta is made from big slices of crispy ciabatta, but if you make bruschetta from sliced baguette it becomes perfect finger food. Serve with drinks, especially because it is just as good eaten hot or cold.
Serves 4
INGREDIENTS
- 4 large, thick slices ciabatta
- 1 garlic clove, halved
- 2 tbsp. extra-virgin olive oil
- sea salt and black pepper
- 3 fresh tomatoes, skinned, seeded, and chopped
- 8 sun-dried tomatoes in oil, roughly chopped
- 1/2 cup torn fresh basil leaves
- oil from jar of sun-dried tomatoes
INSTRUCTIONS
- Preheat the oven to 375°F.
- Rub each slice of ciabatta with the cut sides of the garlic clove.
- Arrange the bread on a baking sheet and drizzle with the olive oil.
- Season with salt and bake for about 10 minutes, turning once, until golden.
- Mix the tomatoes, sun-dried tomatoes, and half the basil together.
- Season to taste with salt and pepper.
- Spoon on top of the ciabatta slices and arrange on a baking sheet.
- Drizzle with a little of the oil from the sun-dried tomatoes.
- Return to the oven for 3 minutes to heat through.
- Serve garnished with the rest of the basil.
VARIATIONS:
EGGPLANT BRUSCHETTA:
- One hour before preparing, cut 1 eggplant into 1/2-inch-thick slices, sprinkle with salt, and let sit. Wipe dry with paper towel, brush with olive oil, and season with salt and pepper. Put under the broiler and cook until golden on each side. Meanwhile, prepare the basic bruschetta, but omit the sun-dried tomatoes. Arrange the eggplant on top of the tomato-basil mixture. Broil and finish as in the basic recipe.
TAPENADE BRUSCHETTA:
- Prepare the ciabatta, but omit the tomato topping. Spread with tapenade and garnish each piece with 1/4 cherry tomato.
PORTABELLA MUSHROOM BRASCHEETA:
- Prepare the ciabatta, but omit the tomato topping. Cook 1 onion in oil until soft, add 6 ounces sliced mushrooms and 1 teaspoon dried thyme, season with salt and pepper, and cook until the mushrooms are tender. Spread on the ciabatta.
ARTICHOKE TOMATO BRUSCHETTA:
- Prepare the ciabatta. Use 1 (7.5-ounce) jar artichoke hearts, drained and chopped, on top of the tomatoes.
