Bruschetta is an Italian dish that celebrates the freshness of its star ingredient: tomatoes. Served raw, the tomatoes are meant to sing loudly through the process of marinating, as well as being paired with really high-quality flavors. There aren’t many ingredients in a bruschetta, so the key to a delicious tasting dish is the freshest ingredients you can find. The only difference between Italian and American style bruschetta is the addition of roasted peppers which you won’t find in Italy normally, but give a great depth of flavor and are well worth the addition.
Method
- If you decide to use roasted red peppers, go ahead and cut them in half and take out the seeds.
- Put them under the broiler until the skins start to char.
- Place them in a bowl with plastic wrap covering them. This will help the skin come off.
- After 20 minutes, peel them and chop them into small pieces.
- Dice the tomatoes and add to a bowl along with garlic, fresh basil, olive oil, balsamic, salt, and pepper.
- Let the flavors mix for a couple of hours in the fridge up to a few days.
- Drain the juice so it won’t make the bread overly wet. Serve with crostini and extra fresh basil.
