ITALIAN BRUSCHETTA RECIPE | Bruschetta with Tomato and Basil feat BBQ Aroma

This classic Italian Bruschetta Recipe starts with beautifully char-grilled crusty Italian bread which is then smothered in juicy tomato pieces and topped with aromatic basil and oregano. The added Vincenzo’s Plate touch is a drizzle of balsamic glaze which adds an element of sweet and sour all in one…

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INGREDIENTS:
2 x slices of Italian bread (or as many as you like!)
Ripe tomatoes
Garlic clove
Fresh bunch of basil leaves (washed)
Dried oregano
Extra virgin olive oil (EVOO)
Balsamic glaze

UTENSILS:
Charcoal grill (or your oven)
Knife
Spoon
Wooden chopping board

METHOD:
1. Wash the tomatoes and cut the centre out before chopping it into small pieces.
VINCENZO’S PLATE TIP: It is best to use the freshest, ripest tomatoes you can find for Classic Italian Bruschetta! You can tell how ripe tomatoes are by their softness and how much juice pours out when you slice through them…and nothing can beat these juices as they absorb into the bread and literally melt in your mouth.
2. Chop the garlic finely and add it to the bowl, then break up the basil leaves and add them in too.
3. Mix in a generous amount of oregano and super generous amount of EVOO!
4. Sprinkle some salt in and mix it together well. If you are not going to make the Italian bruschetta right away, keep this bowl covered and in the fridge.
5. Toast 2 pieces of bread using a charcoal grill (if you have one as the smokiness will add a beautiful flavour to the bruschetta that you just can’t beat). If you don’t have a charcoal grill just use your oven.
HOW TO SERVE:
1. Using a spoon, scoop out some of the tomato mix, covering the bread with it.
2. Make sure you get some of the extra tomato juice and pour it over the top.
3. The larger slices of bread can then be cut into squares (if desired) and enjoyed as an antipasto or alongside a tasty meat dish…my favourite of course is arrosticini.
4. Each slice of bruschetta can also be cut into strips and placed on a small wooden chopping board for great antipasto presentation.
5. The pièce de résistance…is a drizzle of thick balsamic glaze over the top. It will look magnificent and taste AAAAHHHHHHH-MAZING!
E ora si mangia, Vincenzo’s Plate…Enjoy!

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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Walter Gaeta Website: http://bit.ly/waltergaetamusician

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).

#bruschettarecipe #bruschetta #tomatoandbasil #bruschettatomato #tomatobruschetta #italianbruschetta #bruscetta

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Re-Watch the Bruschetta video recipe: http://youtu.be/_WuYhmx9WNM

Comments

blanchetv says:

Italians know how to eat, if I was there I would dive head first into that table! Such a summer favorite, I like the addition of oregano, which I have never added to Bruschetta before!

FlavCity with Bobby Parrish says:

Such a classic dish, but so easy to make at home..Love it!

Asian Food & Beverage says:

Very delicious. Thumb up!

No Hippie BBQ & Cooking says:

Looks great. Better than what I get at the restaurant

Abel & Cole says:

Looks great! So simple but so tasty!

ChaosKitchen51 - man n Kocht-essBar - says:

hello Vincenzos; woww  i like Bruschetta recipes,,  thanks for your tasty recipe, best wishes from Tom

NYGiants Champs says:

” HE TALKS TO THE TOMATOES..” …LMAOOOOOOOOO

W3are1 says:

Hot men

Tammy Cheon says:

You remind me of my mom. She also agree about the thing you said on behalf the garlic.

TheSquishyMonster says:

I love how you chop up those tomatoes, sir!

MateItsEric says:

Aha WOW, absolute awesome video! Just earned a new subscriber :) Maybe check me out? Would mean a lot.

Ricky Peebles says:

Always like a little bit of Fine chopped red onion. And a table spoon of balsamic vinegar added to the mix. Could eat it all day

Michelle Spiritual says:

I’m soooo close to Italy & want to visit sooo bad. I just don’t have the money : (

I”m sooo sad that I’m like what, 3 hours away by plane.

I am a foodie & LOVE good Italian food which I haven’t had since around ’93 as there were 2 Italian brothers in Toronto who had a great restaurant (they closed down) & they had THE best bruschetta.

Everything I’ve tasted since is BS, these idiot restaurants make it with cheese all over it.

Even their veal limone & picata was excellent, NEVER tough. And forget about finding that quality in the US : ( although I haven’t been all over.

Thanks for the vid : )

Cooking with Cricket (cricket516) says:

This looks so good. I can’t wait to try!

Najla Meshari says:

Thanks I will try it… I love brochetta

Cheryl K says:

This Bruschetta looks WONDERFUL!!! :) The bread looks great too !! :)

Over50andFantabulous says:

Looks delicious VIncenzo.  Do you have a recipe for meatballs?  I would like to make some to go with my wheat pasta and sauce.  Thank you VIncenzo.

Paulina Zaleska says:

I tried your recipe and it was magnificent! Everyone in my house was eating my bruschetta with pleasure. Grazie mille:)

thatjoelmaguireguy says:

I love bruschetta so much! I’m 100% certain that I’ve never pronounced it correctly though hahha. The arrosticini was a great touch, love a bit of meat!

Home Cooking Adventure says:

I could never refuse well made bruschettas:) look soo good. I think I will just make some today.

Bob Barron says:

Love bruschetta and I tend to be a bit heavy on the garlic since it is so good for you. Glad you set me straight on the pronunciation of bruschetta. Cheers!

Nikki Harris says:

Vinny you’re always generous with your olive oil, that’s not news! 
Home grown tomatoes are the best, the supermarket ones taste of disappointment.

Crimson Shinigami says:

Here is a a hint when eating any type of bruschetta, use a thin piece of smoke salmon and spread it on the bread before adding the tomatoes, it enhances the taste by a lot.

Luvin Our Life says:

ahh that looks so good and fresh :) :)

BUENISIMO! with Daniel Buenos says:

Super delicious! You are the best :-)

Sweet y Salado says:

I learned a long time ago that it should be pronounced “brusquetta” but let me tell ya, if you pronounce it like that here in the US, people will say you’re weird and pronouncing it all wrong. LOL. Lovely recipe, as always, Vincenzo!

Chef Mooney says:

Great video and recipe Vincenzo happy cooking

Carolina Marinho says:

Looks the perfect bruschetta! I will try it in the next barbecue made by husband! :)

BBQAroma says:

The hardest video to date – how to toast on charcoal!!! But Charcoal Makes Everything Taste BETTER! Maybe I should change my name to Bruce Sketta? Next time I should bring GLUTEN FREE bread so I can enjoy as well… yummy recipe!!

Ronja Krohz says:

That looks awesome! :-)

Cookin' Amigo says:

Well I’ve been saying bruschetta wrong all my life, but this is absolutely fantastic! I’m starving!

dart arkana says:

Too slow

AllasYummyFood says:

wow what a recipe, i love bruschetta its my fav!! looks incredible!! 😀 and kinda healthy 😛

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