I know, I know...this is everywhere on the internet. However, this Bruschetta recipe came from The Phoenician in Scottsdale, Arizona. I began my professional chef career there and whilst making a bazillion fruit trays, gourmet box lunches and salads - I also created hors d'oeuvres. I know this Bruschetta recipe like the back of my hand and had to actually think about it in order to put the recipe into words for everyone else to follow. It's a great appetizer to impress and it won't fill your guests up - they will still eat their dinner. Here ya go...
Check out my video tutorial for this easy recipe on TikTok
12 Toasts: 2 inches each
Ingredients
- 1 Roma Tomato, de-seeded and cut into very small dice (as small as you can cut them)
- 1 Tablespoon Fresh Basil, finely chopped
- 1 teaspoon shallots, finely chopped
- 1/2 teaspoon fresh garlic, finely chopped
- 2 Tablespoons or so of good Olive Oil, plus more for drizzling on toast
- salt and pepper to taste
- 4 sandwich slices of Havarti, cut into triangles to fit the toasts
- 1 small baguette, 1 1/2 to 2 inches thick
Procedure
- Mix tomatoes, basil, shallots, garlic, salt and pepper, and Olive Oil in a small bowl.
- Cut the baguette into slices about 1/2 inch thick. Drizzle a little Olive Oil on top and toast for about 5 minutes in 425ºF oven or until golden brown. Let cool completely.
- Cut Havarti into small triangle to fit the toasts and place on the top.
- Spoon a little tomato mixture on top.
- Garnish with your favorite micro greens or chiffonade of basil.