A simple recipe; a change from all the run-of-the-mill Bruschetta. This recipe contains all kinds of tomatoes, including the Tomatillo. Easy and Delicious!
There is such a thing as “polite pestering”. I have been “politely pestered” by friends to have a blog post about the Bruschetta. “Your blog is about tomatoes after all”, they keep saying.
So now, to their complete delight, the Bruschetta blog post has finally arrived.
My goal for this recipe was a simple goal. This is NOT going to be just another Bruschetta recipe. As a result, this recipe has a unique taste and sight twist, making it stand out so beautifully!
Do you see what I mean? Look at those colors!
Why make the same old rec ipe from the same old Campari tomato. This recipe has Sun gold tomato, Plum tomato, cherry tomato and the pièce de résistance: the humbly delicious tomatillo!
The tomatillo gives this recipe a simply delicious kick of tanginess and sourness. I couldn’t believe how great the Bruschetta tasted when I first experimented with it. It had EXACTLY what was needed: A higher density of tanginess not provided by any of the other tomatoes.
Normally, I don’t like using lemon in this recipe. The lemon make the bread get soggy really fast. So, instead, I decided to use an unripe tomatillo to provide a nice tang in this recipe
The pine nuts are roasted and topped at the very last possible second. It gives the recipe a crunchiness that you have to taste to believe. Nuts are essential to any Bruschetta recipe, I think, because they give the recipe a great taste.
What’s your favorite Italian appetizer recipe?
How to Make Bruschetta
- 1 cup cherry tomatoes
- 1 cup gold tomatoes
- 3 Roma tomatoes
- 2 tomatillos small
- 1/2 red onion
- 6 pieces French bread thinly sliced, Or your choice of bread
- 4 cloves garlic finely diced
- 2 tsp salt
- 2 tsp fresh ground pepper
- 1/2 cup pine nuts
- 4 leaves basil finely chopped
- 2 Thai Chili optional
- Romano cheese shavings, for garnish
- 1 tsp Capers for garnish
- Chop all the tomatoes into small bite size pieces
- Chop the onions very finely
- Toast the slices of bread and set aside to cool
- In a mixing bowl, all the ingredients except for the pine nuts
- Mix well but gently because you don't want to crush the tomatoes
- Refrigerate for 20 minutes to marinate
- In a plate, place the toasted bread
- Top the toast with tomato mixture
- Toast the pine nuts lightly before garnishing on the toast
- Top with Romano cheese shavings
- Serve Immediately