Turkuaz Kitchen Bruschetta and Stracciatella Crostini are made with rainbow cherry tomatoes, fresh basil, extra-virgin olive oil, balsamic vinegar, garlic, baguettes, stracciatella, pistachios, and red pepper flakes.
This delicious Bruschetta and Stracciatella Crostini recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For The Bruschetta:
- 2 Cups Diced Rainbow Cherry Tomatoes
- 2 Small Garlic Cloves, Minced
- 2 Tablespoons Chopped Fresh Basil
- 1/4 Cup Extra-virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Salt, Or More To Taste
- 1/2 Teaspoon Freshly Ground Black Pepper
For The Crostini:
- 2 To 3 Baguettes, Cut Into 1/2-inch-thick Slices
- 2 To 3 Tablespoons Extra-virgin Olive Oil, For Drizzling
- 1 Large Garlic Clove, Halved
- 2 Cups Stracciatella
- Crushed Pistachios, For Serving
- Red Pepper Flakes, For Serving
How To Make Bruschetta And Stracciatella Crostini:
- Prepare the Bruschetta: In a medium bowl, combine the cherry tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and black pepper. Taste and adjust seasoning if necessary. Add the vinegar and salt just before serving to maintain the texture of the tomatoes.
- Prepare the Crostini: Preheat the oven to 400°F (204°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Rub the slices with the cut side of the garlic. Bake until the slices are lightly golden, about 8-10 minutes. Let the bread cool for 10 to 15 minutes.
- Assemble: Top half of the cooled crostini with the bruschetta mixture, using any extra juice to drizzle over. Spread stracciatella over the remaining crostini. Finish by sprinkling with crushed pistachios and red pepper flakes. Serve immediately.
Recipe Tips:
- Cut Tomatoes Well: Use a sharp knife to cut the cherry tomatoes into small, even pieces. This makes them mix well and taste better in the bruschetta.
- Less Strong Garlic: If you don’t like the strong garlic taste, take out the middle part of the garlic cloves before you chop them. This makes the garlic taste lighter.
- Watch the Bread: Keep an eye on the bread in the oven. You want it golden and crisp around the edges but still a bit soft in the middle.
- Add Salt and Vinegar Late: Put salt and vinegar in the tomato mix just before you put it on the bread. This keeps the tomatoes nice and firm.
- Put Together Right Before Eating: Make the crostini right before you eat them. This stops the bread from getting wet from the toppings and keeps it crispy.
What To Serve With Bruschetta and Stracciatella Crostini
This crispy Bruschetta and Stracciatella Crostini pairs well with a light salad, sliced cured meats, a cheese platter, or olives. It can also be enjoyed alongside a glass of chilled white wine or prosecco for a delicious starter or snack.
Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 898
- Total Fat: 51.6g
- Saturated Fat: 31.0g
- Cholesterol: 188mg
- Sodium: 623mg
- Potassium: 342mg
- Total Carbohydrate: 63.7g
- Dietary Fiber: 3.7g
- Sugars: 9.0g
- Protein: 40.2g
Try More Turkuaz Kitchen Recipes:
- Marinated Labneh Balls with Tomato Toast
- Gnocchi with Spicy Tomato Sauce
- Turkuaz Kitchen Hummus Recipe
- Turkuaz Kitchen Shakshuka
Bruschetta And Stracciatella Crostini Recipe
Description
Turkuaz Kitchen Bruschetta and Stracciatella Crostini are made with rainbow cherry tomatoes, fresh basil, extra-virgin olive oil, balsamic vinegar, garlic, baguettes, stracciatella, pistachios, and red pepper flakes.
This delicious Bruschetta and Stracciatella Crostini recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
For The Bruschetta:
For The Crostini:
Instructions
- Prepare the Bruschetta: In a medium bowl, combine the cherry tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and black pepper. Taste and adjust seasoning if necessary. Add the vinegar and salt just before serving to maintain the texture of the tomatoes.
- Prepare the Crostini: Preheat the oven to 400°F (204°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Rub the slices with the cut side of the garlic. Bake until the slices are lightly golden, about 8-10 minutes. Let the bread cool for 10 to 15 minutes.
- Assemble: Top half of the cooled crostini with the bruschetta mixture, using any extra juice to drizzle over. Spread stracciatella over the remaining crostini. Finish by sprinkling with crushed pistachios and red pepper flakes. Serve immediately.
Video
Notes
- Cut Tomatoes Well: Use a sharp knife to cut the cherry tomatoes into small, even pieces. This makes them mix well and taste better in the bruschetta.
- Less Strong Garlic: If you don’t like the strong garlic taste, take out the middle part of the garlic cloves before you chop them. This makes the garlic taste lighter.
- Watch the Bread: Keep an eye on the bread in the oven. You want it golden and crisp around the edges but still a bit soft in the middle.
- Add Salt and Vinegar Late: Put salt and vinegar in the tomato mix just before you put it on the bread. This keeps the tomatoes nice and firm.
- Put Together Right Before Eating: Make the crostini right before you eat them. This stops the bread from getting wet from the toppings and keeps it crispy.