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

🎬 #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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[paulinazaleska]

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

[BobbyParrish]

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

[BalkanLunchBox]

I just now came across this most perfect bruschetta recipe. Yum does not even start to describe it!

[BBQAroma]

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!!

[thereseschafer]

Found Vincenzo today. I am not the cook here, but had to do it myself and even the resident chef was impressed with my talents. Thanks Vincenzo!

[Homecookingadventurerecipes]

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

[CookinAmigo]

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

[marieify]

My favorite & so much tastier grilled on the bbq. Vincenzo, perhaps one day you will show a recipe for balsamic reduction. I always make mine but sometimes it is still a little too acidic. would love to know your version. Thanks guys :)

[TheWolfePit]

Vince, fantastico my friend!  You're lucky I wasn't there or you wouldn't have gotten any!!  LOL

[thescranline]

I bloody love bruschetta! This looks amazing!

[blanchetv]

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!

[CherylKCherylsHomeCookingshow]

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

[LyndsayWellsTheKitchenWitch]

The colors the flavors it was all fantastic!!

[Sweetysalado]

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!

[BobBarron]

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!

[TheBakingBomb]

This looks amazing! I'll definitely try out this recipe because i just bought some tomatoes today!

[grenier]

Best Saturday evening appy with a glass of wine. YUM!! 😋

[celsoguajardovillarreal]

excelente hay que prepararla. saludos.

[Juanelo]

Vincenzo, you are to great Italian food what Michelangelo is to great Italian painters! The bruschetta looks divine! I wish I could taste it on a few slices of your bread! Magnificent creation my friend!

[NoHippieBBQCooking]

Looks great. Better than what I get at the restaurant