Fresh Bruschetta

Wednesday, August 28, 2013

The last time my good friend was in town, we went to Jack Astor's as we were both famished and ordered the Roasted Garlic Bruschetta. Let me tell you it was so good that I have been trying to re-produce it at home! It's fresh, simple and a delicious appetizer that can be prepared in minutes.

Jack Astor's Bruschetta
 Roma tomatoes, red onions, roasted garlic and fresh basil, served on fresh-baked Italian bread
Topped with Feta and Parmesan Romano cheese and drizzled with garlic aioli and a balsamic glaze.

Here's my version:


6-7 plum tomatoes
1/4 onion
2 cloves minced garlic
1 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
5-6 chopped basil leaves
Sea salt and pepper
1/4 cup olive oil
1 French Baguette
Garlic Aoili
1/4 cup feta cheese


 Chop up the tomatoes, onion, garlic and basil finely with a sharp knife then toss into a large bowl. Add the extra virgin olive oil, sea salt and ground pepper (to taste) and mix the ingredients thoroughly.

Refrigerate for 30 minutes and in the mean time, cut 1/4 inch thick slices of baguette and lightly toast in the oven. Once the bread is good and toasted, remove and brush each slice of bread with olive oil. 

Then scoop the bruschetta mixture on the freshly toasted bread, drizzle balsamic glaze and garlic aoili over it. Lastly sprinkle feta cheese on top to your liking.

Alternative: You can also use naan/flat bread instead of a baguette. 

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