CLASSIC ITALIAN BRUSCHETTA RECIPE

A classic Italian Bruschetta Recipe with Cheese

Italian cuisine has always been one of my favorites. When I was little my mom took my brother and I to Italy for the summer and we stayed in this villa outside the small medieval town of Montalcino, smack in the middle of Tuscan wine country. The villa was owned by a winemaker and farmer and was situated on the edge of his vast property. I remember running through the rows of grapevines, chasing sheep, and stomping buckets of grapes for fun. A child's dream playground and also the place I was first introduced to Italian cuisine (at least as far back as I can actually recall) and believe me it was love at first taste!

Bruschetta is a typical antipasto that comes before your meal and opens up your stomach for the usual large plant of pasta to follow. I am a huge fan of a classic tomato bruschetta and making it at home quite often. Not only is a classic bruschetta actually quite easy and straightforward to make but it also takes no time at all. If you are looking for an easy authentic Italian bruschetta recipe to make for your next meal, check out my bruschetta recipe below!

INGREDIENTS:

Serves 3-4 as an appetizer

1/4 Cup of Extra Virgin Olive Oil
2-3 Cloves of Garlic (if you like garlic put more... obviously) - minced
3 Tomatoes (I use vine tomatoes) - remove seeds and chop into pinkie nail size bits
1/3 Cup of Chopped Fresh Basil Leaves
Salt and Pepper to taste
French Baguette - Cut into pieces
Parmasan Cheese - optional garnish

---

CRAVING ITALIAN FOOD? CHECK OUT THESE OTHER DELICIOUS ITALIAN RECIPES!

---

HOW TO MAKE AN AUTHENTIC ITALIAN BRUSCHETTA!

In a small skillet, heat up extra virgin olive oil on medium - low heat. When ready, add in the garlic and allow to cook until aromatic and translucent (about 2-3 minutes). Remove from heat.

In a bowl, add your garlic and olive oil, chopped tomatoes, and basil. Sprinkle with salt and pepper to taste. Mix thoroughly and set aside.

An authentic Italian bruschetta with cheese

Cut the baguette into 1/2 inch slices and brush with olive oil on one side. Place them on a baking sheet, olive oil side up, and broil them in the oven until they start to brown (like toast). Once out of the oven dress the baguette with the bruschetta ingredients in the bowl.

Garnish with some more chopped fresh basil or parmesan cheese if you like and it is ready to serve!

An authentic Italian bruschetta with cheese

CHECK OUT THIS VIDEO ON HOW TO MAKE BRUSCHETTA

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoyed this easy Italian bruschetta recipe. If you did please tell me about your experience in the comments below. If you want me to try something else I am always up for suggestions!!!!

---

PIN THIS POST

PENNE ALLA VODKA - AN AUTHENTIC VODKA SAUCE RECIPE

This authentic vodka sauce recipe is one of my all-time favorite pasta dishes and one of my most frequently asked for. People just love it, especially in the winter when the warmth and spiciness of this dish balance out the weather outside. Jam-packed full of carbs and comfort this dish definitely gives you the energy your body needs to stay warm all year round. All that aside though, it is a classic Italian vodka sauce recipe you can easily tweak to your desired spice level! First time cooking with vodka? Don’t worry, all alcohol in the vodka does evaporate during the cooking process while the vodka helps detach all the juicy pork flavor from the bottom of the skillet to ensure the most flavorful sauce you can possibly get! Enjoy!

INGREDIENTS:

SERVES 4-5
10 Min Prep, 50 min Cooking Time

1 Pack of Penne Pasta (Usually feeds 4-5)
1-1.5 650ml Bottles of Tomato Sauce (basic Pomodoro or tomato & basil)
1 TBSP of Butter (Salted
1 Cup of Vodka
200-300grams Of Pancetta or Black Forest Ham (chopped finely - almost minced)
1 TSP of Chili Flakes (optional)
1 Medium box of 35% Whipping cream
Parmesan Cheese (1 Cup Shaved and 1 Cup for garnish)
Salt and Pepper to Taste
Baguette (optional)

---

HERE ARE SOME OTHER PASTA RECIPES YOU MAY ALSO ENJOY!

---

DIRECTIONS:

Melt the butter down in a deep skillet on medium heat. Once the butter is melted and hot add in the chunks of pancetta or minced ham, tossing it in the butter and allowing it to cook until it becomes crispy.

Once the pancetta or ham is crispy add in your cup of vodka. It will create some more heat and steam but don't worry all the alcohol will burn out. This helps all the flavor from the ham that stuck to the bottom of the skillet to be transferred back into the flavors of the sauce later. Scrape the bottom of the skillet with a wooden spoon to help them along. Let this cook down until there is only a little bit of moisture left. Take your time.

Next, add in the tomato sauce (whether homemade or bought from the store you want the most basic Pomodoro kind). This will add in a lot of liquid to your sauce so make sure you boil this down as well so that a lot of the water evaporates and you are left with a nice thick sauce. About 20-30 minutes.

If you want your sauce to be a little bit spicy add in your chili peppers now and let them cook into your sauce. Sprinkle and stir. You can also add in some Salt and Pepper now to your taste.

Next, add in your cream. First, about a 1/2 cup stirring the whole time than a 1/4 cup until you get the perfect red/orange color. You can taste it as you go to see if you want more cream. To help thicken the sauce up shave about a cup of parmesan down and add it into the sauce, stir it in. Let the water cook out of this while you start cooking the penne pasta in a pot. Some people also like to use a hand blender and blend the sauce at this point so that the small bits of pancetta/ham become undetectable and the sauce is extra smooth in texture.

Boil water for the pasta adding about 1-1.5 TBSP of salt to the water once it boils. Add in pasta and let it cook till it is al dente.

Now you should be ready to serve the sauce with the pasta. You can either mix it together or spoon some sauce on top of a plate of pasta. Garnish with more parmesan cheese and a slice of baguette.

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoy this authentic penne alla vodka sauce recipe as much as I do! Please let me know your thoughts and comments below I’d love to hear from you! Happy cooking :)

---

PIN THIS POST

PAD GRA PROW - EASY THAI STREET FOOD RECIPE!

Since I am always and forever dreaming of travel, I thought I’d share a new recipe and popular street food dish today from a country on my bucket list, Thailand. Pad Gra Prow (sometimes also seen spelled Pad Gra Pow or Pad Kra Prow) is a flavourful, ground pork dish that is served on top of a bed of steamed Jasmin rice and topped with a sunny-side-up egg. Not only is it super simple to make but it will have you asking for second helpings! Don’t like pork? That’s okay! Tofu makes a great vegetarian substitute for pork or even ground chicken. Alternatively, if you are looking for a low-carb option you can also substitute the rice for a lettuce wrap which adds an extra refreshing element to this already delicious dish. No matter what your preference, this recipe will have you daydreaming of traveling to Thailand one day soon too.

INGREDIENTS:

Yields 2-3 Servings

2 CUPS of Steamed Jasmin Rice
4 TBSP of Vegetable Oil divided - 1 TBSP and 3 TBSP
1 TBSP of Oyster Sauce
1 TBSP of Soy Sauce
1.5 TSP of Fish Sauce
2 TBSP Garlic - minced
1/2 TSP of Thai chili - minced
1 LB or 450g of Ground Pork - you can substitute for chicken or tofu but squeeze out all the water if you use tofu
1 Cup of French Beans - cut in 1” pieces
1/2 a White Onion - cut in 1/4 inch strips
2 Eggs
1 Cup of Thai Holy Basil - roughly chopped - if you can’t find Thai Holy Basil you can use regular Italian Basil instead
Salt and Pepper

---

MORE MOUTHWATERING ASIAN RECIPES

---

DIRECTIONS:

Cook rice and set aside.

While rice is cooking, add the oyster sauce, soy sauce and, fish sauce to a bowl and mix thoroughly, set aside

Next, in a wok heat up your vegetable oil and add in your garlic and chili. Cook until fragrant.

Once fragrant, add in your ground pork (or substitute with chicken or crumbled tofu) and allow to cook completely. Salt and pepper as desired.

Next, add in veggies (onion and beans) and continue to cook for about 2 minutes.

During this time/, fry eggs sunny side up in a skillet with a little bit of vegetable oil until whites are cooked but yolk is still runny, set aside.

Once pork/veggies are done, add the sauce mixture you made earlier to the wok and stir until well incorporated.

Next, stir in basil until wilted

Lastly, plate the pad gra prow on top of a bed of rice adding the fried egg on top and garnish with a piece of fresh basil.

Additionally, you can add a lime wedge on the side as well as a few extra small pieces of chili in a tablespoon of fish sauce when serving.

Enjoy!

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

---

PIN THIS POST

GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

---

PIN THIS POST

RECIPE REVIEW: STRAWBERRY GOAT CHEESE BRUSCHETTA RECIPE

I found this recipe online while trying to find inspiration and had to try it out. I am a huge fan of goat cheese and the mix of sweet and salty flavors, so right off the bat it caught my attention. I did make an adjustment to the original recipe which called for thyme instead of mint, and I am so happy I did. The freshness of the mint perfectly complimented the strawberries and it tasted just heavenly. If you have a sweet tooth or like sweet fruits with cheese, you got to try this strawberry bruschetta recipe! Feel free to also get creative and change up the cheese! I am sure it would also taste amazing with feta cheese and a little balsamic glaze or cream cheese if that’s all you have!

INGREDIENTS:

Serving: 3-4 People

1/2 CUP of balsamic vinegar
Bread cut into slices - I used baguette but the original recipe calls for Italian
1 TBSP of olive oil
1 LB of Fresh Strawberries (cut into small morsels)
2 TSP of Fresh Mint (chopped) - original recipe calls for thyme
1 CUP of Goat Cheese - Keep at room temperature for easy spreading
Salt and Pepper to Taste

---

LOOKING FOR AN INTERESTING APPETIZER? CHECK OUT THESE OTHER RECIPES!

---

HOW TO MAKE STRAWBERRY BRUSCHETTA:

The first thing you want to do is reduce the balsamic vinegar into a glaze so in order to do this you need to heat it in a small pot or pan over medium to low heat. Let it simmer there for 8 to 10 minutes, it should reduce by about half and thicken nicely to a glaze. Once it is done, remove from heat and allow it to cool back to room temperature.

Next, you have to toast the bread. You can either do this in bulk using a foil-lined baking sheet, drizzling them with olive oil, and placing them in the oven at 400 for 5-10 minutes. The timing here can vary depending on how thick you cut the slices and how golden/crunchy you want them so keep an eye on them so they don’t burn.

While the bread is in the oven, combine cut-up strawberries with fresh mint in a bowl and add in the room temperature vinegar glaze. Salt and pepper the mixture to your taste.

Once the bread is ready you can go ahead and spread goat cheese across each piece before spooning the strawberry bruschetta mixture over each piece. Garnish with more mint and serve!

Enjoy!

To check out the original recipe, click HERE!

If you are looking for an authentic traditional Italian bruschetta recipe with tomatoes, click HERE!

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

Gallery Block

This is an example. To display your Instagram posts, double-click here to add an account or select an existing connected account. Learn more

---

If you like this strawberry bruschetta recipe or have any comments/questions, feel free to leave them in the comment section below!

---

PIN THIS POST