Wolfgang Puck Bruschetta Recipe
Wolfgang Puck’s bruschetta is everything you want in a simple appetizer—fresh, vibrant, and packed with flavor!The base of any good bruschetta is the bread. I like to use a rustic baguette, slicing it thick enough to hold the toppings but thin enough to get that excellent crisp.Toasting the bread until golden brown is essential, and rubbing it with a clove of garlic right after toasting makes a huuuge difference in flavor!What sets this recipe apart is the topping. The diced tomatoes, fresh basil, and high-quality olive oil work wonderfully together.I also sprinkle just a touch of flaky sea salt to make the flavors pop.
Servings: 6
Ingredients
- 12 slices Country-Style Italian Bread 1-inch thick
- 3 tbsp Extra-Virgin Olive Oil
- 1 tbsp Roasted Garlic
- 5 medium Sun-Ripened Tomatoes
- 1/3 cup Fresh Basil chopped
- 1/2 tbsp Balsamic Vinegar
- 1/2 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your broiler or grill to medium-high heat.
- Brush each slice of bread with extra-virgin olive oil.
- Toast the bread on the grill or in the broiler for about 2-3 minutes.
- You want each side to be golden and crisp.
- Prepare the tomato topping by coarsely chopping the sun-ripened tomatoes.
- Place them in a bowl.
- Add the chopped basil, balsamic vinegar, olive oil, salt, and pepper.
- Mix everything gently.
- While hot, rub each slice of toast with a roasted garlic clove.
- The garlic will lightly flavor the bread.
- Top each toasted bread slice with the tomato mixture.
- Serve immediately for the best taste and texture.