Bruschetta is an appetizer that comes from Italy and if you’ve never had one, well you must give it a try. It’s delicious, it’s fresh, and there are many variations of it. I’ve made many different types of bruschetta in my days, and mostly because it’s my husband’s favorite appetizer.
For this bruschetta, I decided to make it with provolone cheese, but I’ve made it with mozzarella before, with grated Parmesan, or with no cheese at all. Bruschetta is very versatile, there are even versions of it where you can add prosciutto. Some versions are with onions, some without. I think it’s totally up to you and use whatever ingredients you love or have on hand.
Bruschetta is usually made with sliced french loaf, however, today I had this beautiful Ciabatta bread which I cut in slices and because they were too long, I cut each slice in half.
Now you need to brush the bread with some olive oil and then rub some garlic over it and then place the bread under the broiler for a couple minutes, be careful because it burns quickly.
To make the topping for the bruschetta, I used half an onion, chopped, 2 cups of cherry tomatoes, diced, 3 cloves of garlic minced, 1/2 cup of diced provolone, 1/2 cup chopped basil, 2 tbsp olive oil and salt and pepper. Mix all these beautiful ingredients and that’s all there is to it.
Serve while the bread is warm and just top a huge spoonful of the bruschetta topping over each slice of bread and enjoy it, it’s just so good.
- 15 slices of french bread or ciabatta bread
- ½ onion, chopped
- 2 cups cherry tomatoes, diced
- 3 cloves garlic, minced
- ½ cup provolone cheese, diced
- ½ cup basil, chopped
- 2 tbsp olive oil
- salt and pepper to taste
- Turn on your oven broiler.
- Brush the bread with some olive oil and then rub some garlic over it and then place the bread under the broiler for a couple minutes, be careful because it burns quickly.
- To make the bruschetta topping, mix the rest of the ingredients in a bowl. Top the bread with a big spoonful of the bruschetta topping and serve.