I’ve noticed some people have really strong opinions on what makes a good, “authentic” bruschetta. I’m not a big snob about such things. If it looks good and tastes good, then I’m happy. I do know a bad bruschetta when I eat it though (had some at a restaurant we like that I will never order again).
However, this recipe is one of our favorites. It’s similar to the other bruschetta I make, here, but one thing hubby liked about this one was the assembly of it all. The cheese on the bottom helps to grab onto the topping and keep it from falling off so easily. Yes, you could totally do this with any bruschetta. I just happened to try it for the first time with this one.
Here’s the recipe:
1 French baguette, cut into 1/2 inch slices
1 (14.5 oz.) can Italian-style diced tomatoes, drained
*(you could sub fresh tomatoes, just make sure they’re room temperature)*
1 (2.25 oz.) can sliced ripe olives, drained
2 TBSP Italian parsley, chopped
1 TBSP balsamic vinegar
1 TBSP olive oil
1/4 tsp. crushed red pepper
24 small slices provolone cheese
1. Heat oven to 350*.
2. In a medium bowl, combine tomatoes, olives, parsley, vinegar, olive oil, and red pepper; set aside.
3. Place baguette slices on a baking sheet. Bake for about 5 minutes, or until very lightly toasted.
4. Top each baguette slice with 1 slice of cheese; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.
5. Top each slice with a spoonful of the tomato mixture.