About the Recipe
I love bruschetta because it is easy to make and so full of flavor. It is amazing as a light meal, perfect for an appetizer or a quick simple snack. It can be made ahead of time and enjoyed all year round. I remember the first time I tasted bruschetta I was a child in elementary school. One of my classmates brought some to school for lunch (lucky her, my lunches were never as exciting). I couldn't get over how delicious it was. I asked her for the recipe and to this day still have it stuck in my recipe book.
This holiday season has been full of baking and Christmas cookie prep. So much so that I got kind of sugared out and needed to change gears. So, I started thinking about what kind of fun appetizers I may want to make. Bruschetta came to mind. Not only because the color would just be perfectly themed for Christmas, but because I hadn't made it in a while and thought it was about time I did. However, instead of doing it my trusted elementary school recipe way, I wanted to have a bit of fun with it and decided to do a deconstructed version. Using all the same ingredients but with a different approach in prep. I think the confit garlic and herby vinaigrette add a fun twist to the classic. Where the garlic can sometime be a bit intense with it's bite, caramelizing it softens the flavors and basically makes it taste like garlic candy. I also love the herby vinaigrette, perfect touch of flavor with the juicy tomatoes and can be drizzled onto so much more. Use it as a salad dressing or as a drizzle over your next steak. It is a perfect flavor booster. All in all this bruschetta has wonderful flavor and texture. Your taste buds will thank you! Hope you give it a try and enjoy it as much as I do!
1-2 cups Garlic Confit
2 cups Tomatoes (finely chopped)
1 cup Parsley
1 cup Basil
1/4 cup Oregano
4 Tablespoons Extra Virgin Olive Oil (plus a bit extra for drizzle)
4 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
Pepper to taste
Start by making your garlic confit. You can press the link to go to the recipe, but you basically just need to peel a whole bunch of garlic, submerge it in olive oil, add some herbs (in this case I added fresh rosemary sprigs) and shove it in the oven at 325F for about 45 minutes.
Meanwhile prep your tomatoes. Chop them into small cubes. I find the smaller the better, as they tend to pile onto the baguette a little easier. Add the chopped tomatoes to a medium bowl with a tablespoon of olive oil and some salt and pepper to taste. Stir well.
Once your garlic is golden, ready and out of the oven, you can prep your little baguette toasts. Cut your baguette at an angle into 2cm thick slices. Line them onto a baking tray, drizzle with a bit of olive oil and a sprinkle of salt and pop them into the oven at 350F and toast for 25 minutes or until golden and crispy.
Meanwhile prep your herb vinaigrette. Add the parsley, basil, and oregano to a food processor with the 4 tablespoons of olive oil and red wine vinegar. Season with salt and pepper to taste. Blend until you have a nice smooth green drizzle.
To plate, take a piece of toasted baguette and with a knife spread a clove of the garlic confit over top. Top the garlic with a spoonful of tomatoes and a nice drizzle of the herby vinaigrette. Complete with a sprinkle of salt and enjoy! You'll want to make a whole bunch of these, especially if you are hosting. I guarantee they will be a hit, so make sure to prep some extra!