Italian Herb Brochette

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Brochette is really simple to make with basic ingredients. The only tedious part is dicing the tomatoes, but it goes by quickly if you have good company or good music

 

Ripe Tomatoes: Any variety will do. Use the best tomatoes you can find. I included a few yellow cherry tomatoes to make my brochette extra colorful.

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White Onion: You won’t find onion in every brochette recipe, but it adds a light crunch and additional flavor. With onion, you don’t have to overload your brochette topping with garlic to make it taste amazing.

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Fresh Basil: Only fresh will do. You’ll want to use a big handful, whether it’s from your garden or the store.

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Garlic: Use fresh garlic, pressed in a garlic press or minced by hand.

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Crusty Baguette: Look for a slender loaf of crusty bread. We’ll bake it until it’s so crisp, it shatters when you bite into it. Delicious.

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Extra-Virgin Olive Oil: The Tangy Olive Sun Dried Tomato and Parmesan Extra Virgin Olive Oil.  We’ll brush the bread lightly with oil before toasting it, and we’ll stir some into the tomato mixture for richness.

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Dark Balsamic Vinegar: The Tangy Olive Italian Herb Balsamic Vinegar

 

Dice tomato with salt, pour off the excess juice before seasoning it at the end. Mix all other ingredients.  

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Brush both sides of bread with oil. The oil also helps repel tomato juice so your toasts stay crisp.

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Toast at 450 degrees Fahrenheit.   High heat yields extra crispy toasts, which is what we’re going for.

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Wait to assemble your brochette until you’re ready to serve, because tomato-topped bread will inevitably soften as time goes on. You could make the tomato mixture up to two days in advance, and the toasts a couple of hours in advance.