Maretti Bruschette Chips 70g - Box of 7 (Tomato, Olives & Oregano)

Product Information

I’ve made this recipe using half pound of cherry tomatoes and I ate all of it by myself. Seriously, I couldn’t resist.

Alternatively, arrange the bread on a platter with the topping in a separate bowl. I like to keep bottles of olive oil and balsamic near for those who want it. If you make this scrumptious bruschetta dip, or you have a question ,let me know by leaving a comment. I would love to hear from you! x How to pronounce bruschetta is a source of controversy too. If you want to pronounce the word the way Italians do, then it’s ‘brus-kehta’ with a hard ‘k’ sound for the ‘ch’ and an emphasis placed on the ‘e’ so it has a longer vowel sound. Give the Tomatoes Enough Time to Marinate: It’s important to chill the bruschetta topping in the fridge for at least 30 minutes (15 minutes in an absolute pinch!). This is what lets all the flavors mingle and mellow out. Budget the time accordingly, and don’t skip this step! It’s important that bruschetta is eaten right away so that the bread (or chips in this case) doesn’t get soggy. Bruschetta is best when you make and eat each piece as you go. That’s what makes this appetizer fun to eat! It’s a crowd pleaser for sure.Traditional bruschetta is actually a two part thing: bread with the delicious tomato based topping. The thin crisp of the tortilla chip makes this a very fun and delicious twist on the traditional bruschetta you’ve always had. Instead of putting cheese on top of the bruschetta, we have melted in onto the chips. Yum! Mozzarella Cheese: Shredded cheese lays smoothly over the top of the tomato mixture and softens with the warm bread. Presentation is important! Use a sharp serrated knife and a chopping board to dice the tomatoes into small cubes of equal size. Don’t make them mushy.

In restaurants, you’ll often find bruschetta served with a balsamic glaze. I love to use this when serving our bruschetta with angel hair pasta or over toasted french bread. After marinating, taste the tomato mixture and adjust any of the flavors as needed; more garlic, balsamic, salt, pepper, etc. Then drain off the excess marinade (you can use it for your next salad). Step 2: Toast the bread Using fresh ingredients like tomatoes, basil, garlic and olive oil, this is the best bruschetta recipe you will find! Ingredients Notes Alternatively, a small spreading of vegan ricotta or cream cheese below the tomato topping will also taste delicious. Use fresh basil to make the best bruschetta. You can buy fresh basil from the store, but it will cost you. Don’t use dried basil. It will not give you the same summer flavors. In a pinch, I have used the tube of fresh basil (it looks like a tube of toothpaste, but it’s fresh and works better than dried basil).Crushed Red Pepper Flakes: Maybe a bit unconventional, but I like my bruschetta with a subtle hint of heat. You can omit the red pepper flakes if you prefer, but I feel like it adds the best flavor. I’ve seen bruschetta dip recipes that use olives, mozzarella, balsamic vinegar, onion, parmesan and other unessential extras. Many ingredients pair well with tomatoes, of course, and you’re welcome to throw in whatever you like. But the real Italian bruschetta dip is made with 5 ingredients ONLY. That’s the way Italians make it. Tips for the best bruschetta dip Brushing the bread slices with olive oil helps your toasts become the best, crunchiest versions of themselves. The seasoned oil allows the bread to toast up crisp, while giving flavor. How to Make Bruschetta Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range To get started, you’ll need only a few things: diced tomatoes, fresh chopped basil, balsamic vinegar, extra virgin olive oil, salt and pepper. Mix everything together in a medium bowl and that’s it! You’re done. Serve right away, or cover and refrigerate until needed. The longer the ingredients mingle, the better it gets.

Transfer the bread to the prepared baking tray and toast it in the oven for about 10-15 min until golden brown, turning halfway through. This is absolutely delicious and as goof or better than Italian restaurants offer! I had an abundance of cherry tomatoes looking for a place to shine and it worked beautifully. I actually served a couple of slices of this alongside panko-crusted salmon, so it was a side dish instead of a starter. It worked great and made for a colorful plate. I like having this at home as it is kind of messy to eat at a restaurant. Maretti is the name of our bakery, where the legendary bruschette are made. It’s the place we transform our inspiration into an irresistible journey for the senses. Bruschetta (pronounced broo·skeh·tuh) is a classic Italian appetizer that brings the freshest flavors of summer together!Firstly, not only is this scrumptious dip addictive, but it’s super easy to whip up with only 5 good quality ingredients, just the essentials.

Pronounced “brusketta” dip, this mixture of fresh flavors is truly summer in a bowl. And it tastes AMAZING. Garlic Cloves: It is best fresh and minced. If you don’t have any fresh garlic cloves then you can use minced garlic from a jar. 1 garlic clove equals about 1/2 teaspoon of minced garlic. Don’t refrigerate your tomatoes in advance. You’ll get a better texture and flavor from your bruschetta if you keep tomatoes at room temperature.Extra virgin olive oil: this is a must. You’ll want to use your best extra virgin olive oil when it comes to bruschetta. Toast the Bread: Arrange the bread slices on a parchment-lined baking sheet, and bake the slices in a 425°F oven. Flip the toasts about halfway through so that both sides get evenly toasted. You can optionally rub each warm bread slice with garlic, as they do with traditional bruschetta, and omit or reduce the garlic in the topping. If you plan to serve the bruschetta immediately, arrange the toasted bread on a platter, topped with a little of the tomato mixture, and optionally drizzle with a little extra olive oil or a balsamic glaze. The same goes for leftovers; the tomato basil bread topping can be kept for one day and used with freshly toasted bread the following day. Technically, the tomato mixture will be fine for a couple of days, but it is past its best after a day.