All you need for bruschetta is some super fresh basil, a few garlic cloves, a red ripe tomato, olive oil, s&p (salt and pepper) and a touch of acid. Most recipes call for vinegar or lemon juice as the acid ingredient. But I like to sweeten my bruschetta recipe up a bit by using a perfectly ripe tangelo. Tangelo’s have the perfect combination of sweet tartness, but any orange citrus will work. So not only do I get some acid from the citrus juice, I can dice up the tangelo and make the bruschetta flavor sweet and sassy!
4 fresh garlic cloves, sliced thin
1 vine-red tomato, diced
1 small ciabatta roll, sliced into ½″ rounds
6 large fresh basil leaves, chopped into thin shreds
2 tablespoon Olive Oil
1 Tangelo, tangerine or orange, ½ juiced and ½ chopped
fresh ground black pepper
Add to bowl: tomato, garlic, basil, oil, juice, citrus bits, salt and pepper.
Mix well with spoon. Folding motion.
Bread: You may apply mixture to fresh bread toasted or untoasted. Spoon about 1 large tablespoon of bruschetta mixture to each round. A crispier bread can handle a heartier spoonful. If you use raw bread, spoon liquid more sparingly, to avoid a soggy bread.