Bruschetta is the perfect summertime meal. Whether for brunch, as a starter or just for in between with this Bruschetta recipe she’s just right. Give it a try and let me know how you like the whole wheat bread and mint in yours starting today favorite bruschetta damn.
Table of Contents
Bruschetta recipe with a twist – what does that mean again?
There’s nothing like one delicious bruschetta before a delicious Italian meal. It’s a classic that we’ve all ordered before. This bruschetta recipe is based on this classic but made with whole wheat bread and the mint. And this one Twist makes it very special. Something surprisingly deliciously fresh.
Which tomatoes for this bruschetta recipe?
Die Tomatoes are very important with a bruschetta. If they don’t taste good, then the whole meal doesn’t taste good. While it’s summer, buy yours Favorite Tomato. The summer sun guarantees the full taste. I personally like small vine tomatoes. They are nice and firm and very aromatic. But I also use date or roma tomatoes.
It is important that the tomatoes reif are and correct taste good. If you don’t want to do without this treat even in winter, try the “Salztrick”. It is said to improve the taste of tomatoes significantly. Slice the tomatoes and sprinkle a little salt over them. Then let the pieces rest for about 15 minutes. This draws the water out of the tomatoes and they should taste better that way. I’ll definitely try it and report back.
Which bread is the right one?
A bruschetta is a classic Apulian bread prepared. That “Bread with the hard crust” is thereby roasted and with garlic rubbed in. Ciabatta is often used for this. If you have the time and inclination, you can bake yourself. You can find out how that works here.
However, I ran out of bread for this recipe wholemeal spelled flour chosen. I made this myself two days ago. I thought it was wonderful. The bread gave the whole dish a savory note. And it was a great base for the tomato salad. However, I think you can just use your favorite bread. as long as it roasted and rubbed with garlic is, it should fit.
Are onions really a must in a bruschetta?
Ob Onions a must in a bruschetta recipe, I don’t know. For me personally they don’t belong. Onions are used in many restaurants. However, I suspect that this is done for cost reasons. Onions are cheap. In Italy I often ate bruschetta. Onions were never in there.
Since raw onions stand out in terms of taste, I have it in this recipe waived. But that doesn’t mean you have to do the same. Ultimately it’s your taste. You decide. If you’re a fan of onions, please chop them up and mix them into the tomato salad.
What other ingredients do you need for this bruschetta recipe? And what else is there to consider?
for one tasty bruschetta you don’t need a lot of ingredients. Violationa good olive oil and garlic are the basis. to be added Tomatoes, Salt, Basil and Balsamic Vinegar. And don’t forget them mint, which is used in this bruschetta recipe. That’s all there is to conjuring up a true delicacy.
if i from good olive oil When I say that, I mean a virgin, cold-pressed oil made from olives from Italy. It’s interesting, but there are many different types of extra virgin, cold-pressed olive oils. It’s worth taking a look at the label. It tells you where the olives used come from. The most common olive oils are made from olives from Greece, Spain, Italy or a blend of olives from these countries. They all taste different from fruity-mild to bitter-tart. It is natural matter of taste, but I like the strong olive oils made from Italian olives. If you are unsure, just try it out.
Also Balsamic Vinegar is not equal to Aceto Balsamico. When buying you should definitely make sure that on the label Traditional Balsamic Vinegar of Modenaor Traditional Balsamic Vinegar of Reggio Emilia. If you don’t find it there, it’s probably a mass product. They’re not nearly as tasty as the original. It’s a bit more expensive, but the taste is worth it. And since you really only use a little, it really lasts a long time.
When do you eat the “bread with tomatoes”?
Bruschetta is traditionally served as an appetizer before another Italian dish eaten. But who says you can’t enjoy it on another occasion? I also eat it for example breakfast. Admittedly with slightly different ingredients, but it brightens up the start of the day.
Is there THE classic bruschetta recipe?
In my research, I’m on conspicuous many different recipes encountered I ended up asking my Italian friend Michelle. He confirmed what I already suspected. There is no ONE recipe for bruschetta. Every Region Italians has a slightly different twist. They are available with Parma ham, mozzarella, artichokes or parmesan. But I also found recipes that are made with broad beans and pecorino.
When and how do you like to eat bruschetta? And please tell me how you liked my version of the Italian classic. I’m really interested. Write me an email or leave a comment. Bon appetit and have fun with this twisty bruschetta recipe.
This bruschetta recipe brings variety to the table. With mint and spelled bread, the Italian classic becomes something very special.
4 medium-sized tomatoes (e.g. romato tomatoes)
5 tbsp olive oil (cold pressed)
4 medium-sized slices of bread (here wholemeal spelled bread)
5 sprigs of mint (approx 15 g)
5 sprigs of basil (approx 20 g)
2 Garlic cloves
2 TL Balsamic Vinegar
freshly ground black pepper
Wash the tomatoes, remove the stalk, quarter and remove the seeds. Cut the tomato quarters into small pieces and place in a medium-sized bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt and some freshly ground pepper and stir. Put aside.
Heat a medium-sized skillet over medium-high heat. Drizzle 1/2 tablespoon olive oil on each side of each bread slice and spread with the back of a small spoon. Toast the slices in the pan for about 4 minutes on each side.
Meanwhile, pluck the leaves from the mint and basil stalks and set aside 4 smaller leaves until ready to serve. Cut the remaining leaves into fine strips and add to the bowl with the tomatoes. Toss the salad and season with salt and freshly ground black pepper.
Peel the garlic cloves and set aside.
To serve, rub one side of the toasted bread with garlic and place two slices on each large, flat plate. Spread the tomato salad on the bread slices. Drizzle about 1/2 tsp Aceto Balsamico over each slice of bread and sprinkle with a little salt, freshly ground pepper, basil and mint. Serve immediately.
TIP 1: The toasted bread and the tomato salad should be freshly prepared and eaten immediately after serving.
TIP 2: You can swap out the bread and also use ciabatta or baguette.