Once tasted, never forgotten – this bruschetta is one of the best in Calgary. Everyone who tries it wants the recipe! Many thanks to 4th Spot and Spot On Executive Chef Trent Bochek for sharing his recipe for this super delicious and easy to prepare dish.
A good bruschetta never goes out of style
3 cups fresh tomatoes, ½ cm diced
1 cup sundried tomatoes, chopped
½ red onion, ½ cm diced
1 Tbs garlic, minced
3 Tbs + 1 tsp (50 mL) olive oil
2 scant Tbs (28 mL) balsamic vinegar
2 Tbs fresh basil, chopped
2 tsp dried basil
2 tsp white sugar
To taste salt and pepper
- Mix all ingredients in a large stainless steel bowl.
- Let marinate for a minimum of 6 hours.
- Scoop the marinated bruschetta mixture onto plain or Parmesan crostini
- Note: Chef Bochek serves his bruschetta with Parmesan crostini - thin slices of baguette sprinkled with grated Parmesan cheese and grilled or baked until crisp.