| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 155 | 9g | 1.5g | 18g |
| sugars | fibre | protein | salt |
| 5g | 2g | 4g | 0.6g |
If there’s one offering that truly exemplifies my devotion to farm-to-table freshness and heartland cooking, it’s the humble yet flavourful Red Onion and Balsamic Vinegar Bruschetta. Now, you might be thinking: “That doesn’t sound very Midwestern!” But let me assure you, with just one bite, you’ll see exactly what I mean.
Bringing the earth’s bounty to your plate
Despite planting my roots in Nebraska, my love for cooking has taken me on culinary adventures far and wide. As a result, I’ve developed an appreciation for well-crafted dishes from around the world, which I often experiment with using fresh produce grown in our local farms and gardens. One dish that holds a special place in my heart is this bruschetta, a classic Italian appetizer that goes back centuries.
The ingredients are simple, rustic, and wholesome – red onions, garlic, and cherry tomatoes sitting atop a slice of crusty Italian bread, adorned with fresh basil leaves and a drizzle of olive oil, then perfected with a dash of balsamic vinegar – all items that are staples in my Midwestern kitchen. This simple dish is not only a delight for the palate, but also offers numerous health benefits. The red onions I use are chock-full of antioxidants, while the balsamic vinegar has been linked to improved heart health and blood sugar control.
A versatile companion
The Red Onion and Balsamic Vinegar Bruschetta is a versatile dish that can complement just about any spread. Its robust flavours make it a great match for a hearty bowl of Nebraska beef stew, while its lightness provides a satisfying contrast to a rich corn casserole. Being a finger food, it’s also a hit at parties and gatherings. Just imagine this – a warm summer night, under the Nebraska sky, surrounded by friends and family, all enjoying this delightful appetizer to kick off a backyard dinner party. Isn’t that a nice picture?
So there you have it. Our flavorful, farm-to-table Red Onion and Balsamic Vinegar Bruschetta made with love from my Midwestern kitchen. It embodies the heartland’s dedication to hearty, homegrown fare, and holds a special place on my table and in my heart.
What You’ll Need
- 1 red onion
- 2 tablespoons olive oil
- 1 clove garlic
- 1/4 cup balsamic vinegar
- 1 teaspoon fresh thyme
- 6 slices of Italian bread
- 1 cup cherry tomatoes
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
Method
Step One
Begin by preparing the ingredients for the bruschetta. Finely chop the red onion, mince the garlic, and slice the cherry tomatoes. Set these ingredients aside.
Step Two
Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the chopped onion and minced garlic. Cook them slowly until they become translucent. This process should take approximately 5 minutes.
Step Three
Add the balsamic vinegar to the skillet, along with the fresh thyme. Stir well and continue to cook for another 5 minutes. The vinegar should reduce during this cooking time. Once done, remove the skillet from the heat and let cool slightly.
Step Four
While the vinegar mixture is cooling, you can prepare the Italian bread. Slice the bread and toast it in a toaster or under a broiler until it’s crispy. Keep an eye on it – toast can turn from perfect to burnt very quickly!
Step Five
When the bread is toasted and the vinegar mixture has cooled, you can assemble the bruschetta. Spread the vinegar mixture over each slice of toasted bread. Top each slice of bread with a generous amount of sliced cherry tomatoes and fresh basil leaves. Sprinkle with salt and pepper to taste.
Step Six
Now your Red Onion and Balsamic Vinegar Bruschetta is ready to be served! Enjoy this delicious appetizer while the bread is still warm. Be sure to make enough – these mouthwatering treats will be gone before you know it!
