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

SPAGHETTI AGLIO E OLIO - A SIMPLE ITALIAN CLASSIC

Leave it to the Italians to create an incredibly flavourful pasta dish using only a few inexpensive ingredients! This absolute classic is one of my all-time favs and takes less than 10 minutes to whip up. In my household, we like to serve it alongside meat dishes like my mom’s coveted rack of lamb recipe or occasionally by itself with a few added shrimp on top! If you are looking for a quick, student-friendly pasta dish to whip up or something to add to a protein as a side, you can’t go wrong with a simple yet flavorful dish like this one!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Serves 4 People

2 TBSP of Olive Oil
4 Cloves of Garlic - Minced
1 Pack of Spaghetti - cooked al dente
Italian Parsley - Roughly Chopped
Parmesan Cheese - Grated
Salt and Pepper

You can also add chilli flakes to make it a little spicy or a few shrimp!

---

CHECK OUT THESE OTHER DELICIOUS ITALIAN RECIPES

---

DIRECTIONS:

Bring water to a boil on the stove, salt, and cook your pasta.

When pasta is almost ready, heat up your olive oil on medium heat in a large skillet. When hot, add in your garlic and cook for 2-3 minutes. If you like a little spice, feel free to add in some chili peppers too.

Once garlic is fragrant, add in your cooked pasta, sprinkle on some grated parmesan, and some roughly chopped parsley.

Salt and pepper to taste and serve with more parmesan on the side.

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

MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB

An oven roasted rack of lamb recipe!

One thing I love about coming home is eating my mom’s cooking! This week, my mom taught me some of her specialties including her coveted oven-roasted rosemary garlic rack of lamb! Best served alongside her Aglio e olio pasta, this dish is on repeat weekly in our household. If you are looking for a super easy recipe to make this weekend that you can prepare ahead of time, you have to try this oven roasted rack of lamb! It is soooo good and always a crowd pleaser!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

COOKING TIME: 25 Minutes

Serves 4

Rack of Lamb (8-9 ribs) - trimmed
1/4 CUP of Olive Oil
2 TBSP of Fresh Rosemary
2 TSP of Fresh Thyme Leaves
8 Garlic Cloves
Zest of 1 Lemon
Salt and Fresh Cracked Pepper

Kitchen Tools:
Food Processor
Baking Sheet
Meat Thermometer

---

CHECK OUT THESE OTHER AWESOME DINNER MAINS

---

HOW TO COOK RACK OF LAMB:

In a food processor, add in your olive oil, rosemary, thyme and lemons zest, pulse until finely chopped.

Salt and Pepper rack of lamb on both sides before covering in marinade and setting aside for 1 hour at room temperature on a baking sheet.

When ready, set oven to 450 and cook lamb for 15 minutes before rotating the baking sheet and continuing to cook for 10 minutes to ensure it cooks evenly and to medium rare. If you have a meat thermometer, for medium rare lamb the internal temperature should be at 130-140 degrees.

When meat is ready, remove from oven and let rest for 10 minutes before chopping it up into individual portions. This will allow the juice to redistribute.

Plate and serve.

Enjoy!

Oven roasted rack of lamb with rosemary and garlic

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoyed this oven roasted rack of lamb 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

MEDITERRANEAN VEGAN BEAN SALAD!

As someone who is always looking for ways to make ‘honouring my body’ easier, following a balanced diet such as the traditional Mediterranean diet makes doing so not only satisfying but undeniably more delicious! If you are looking for ways to add more protein to your diet without always gorging on meat, mix bean salad make a great substitute. Packed full of protein and carbs, this Mediterranean vegan bean salad will give you a boost of energy to help sustain you throughout the day. It has more nutritional value than a regular leafy green salad and keeps well for 3-4 days in the fridge, making it perfect for meal planning. It’s also very inexpensive to make and can be whipped up in less then 10 minutes! Regardless of your motivation, I know you’ll not only love the flavour, but feel good about eating it too!

Enjoy!

INGREDIENTS:

Serves 4-5

1 Shallot (finely chopped)
3TBSP of White Wine Vinegar
1/2 Cup of Parsley (roughly chopped)
1/4 Cup of Chives (roughly chopped)
1/4 Cup of Mint (roughly Chopped
Olive Oil
2 x 15 oz Mix Bean Medley
Salt and Pepper

---

LOOKING FOR VEGAN RECIPES? CHECK THESE OUT!

---

DIRECTIONS:

Add white wine vinegar to shallots and set aside for 5 minutes.

Next get a large bowl and add in your chopped parsley, chives and mint. Coat in olive oil. Add bean medley. Salt (generously) and pepper to taste.

Lastly add in your white wine vinegar shallots, toss and serve!

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoy this vegan bean salad 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

LINGUINE ALLE VONGOLE - PASTA WITH CLAMS

Linguine alle Vongole (clams in Italian) or Spaghetti alle Vongole is a classic dish and one of the first dishes that I ever learned. This pasta alle vongole recipe was originally one of my friend’s moms and she used to make this for us when it was a little colder outside because of the broth base. This is a great and easy (not to mention inexpensive) seafood pasta recipe if you are a new cook. Remember to go easy on the salt as vegetable cubes have a lot of salt in them already and you are salting the water to boil your pasta which will be absorbed by your linguine.

Enjoy

INGREDIENTS:

Serves 2-3 People

4 TBSP of Olive Oil
4 TBSP of Fresh Parsley (chopped) *Save a little as a garnish
2 Large Garlic Cloves (minced)
1 Chopped Shallot (chopped finely)
½ TSP of Pepper
1 CUP of White Wine
1 Vegetable Cube - no need to use them to create a broth beforehand because we use the cubes to flavor the sauce
2 (10oz) Cans of Clams with Juice or 10 Clams Per Person
1 LBS of Cooked Linguine
Grated Parmesan as garnish (optional)
1 French Baguette (Optional)

*Feel free to cook and place a couple of fresh clams still in shells on top for extra esthetic.

---

CHECK OUT THESE OTHER PASTA DISHES

---

DIRECTIONS:

If using fresh clams, soak clams in lukewarm to cold water for 25 minutes before you start so they can open up and release the sand inside. Scrub shells lightly and set aside.

Next, fill a pasta pot with water and place on the stove to boil

Using a sauté pan heat your olive oil and sauté your shallots, garlic and parsley for 4-5 minutes until the shallots become translucent.

Next add the juice from the cans of clams (exempt if using fresh clams), wine and vegetable cube. Once the vegetable cube melts salt and pepper to taste.

Once the water is boiling, salt the water and add in your linguine. Make sure to save some pasta water before you drain it.

Allow to simmer for 10 minutes to reduce liquid before adding the clams from can and continuing to cook for an additional 5 minutes. If using fresh clams, add clam shells into sauce pan making sure none of them overlap (they wont open as well otherwise), cover and allow to simmer for 10 minutes (or until the majority of the shells are open) so that the clam water can release from shells and mix with the sauce. Once ready, taste the broth and make sure it is seasoned to you liking otheriwse add more salt and pepper.

Drain pasta and toss it in clams and sauce while adding about 1-2 TBSP of pasta water to thicken it. Garnish with parsley and serve.

I love adding and recommend trying this dish with Parmesan but you can do whatever you like.

---

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

---

I hope you enjoyed this spaghetti alla vongole 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!  Bon Appetito!!!

---

PIN THIS POST