It's pronounced broo-sketah, not broo-shetta, the ch is a hard K sound in Italian. This may be one of my favorite appetizers since I was a little girl, and I'm here to show you my Arab twist on it. Sure, I know how to make the authentic Italian one, but as your fellow Average Arab Girl, I love to put my own little twists into my food. The only difference is that I seasoned the bruschetta with parsley, zaatar, and olive oil, instead of basil and balsamic glaze. You're going to fall in love with this combo and make it for yourself. Thanksgiving is coming up too: you can make this as an appetizer for your guests as well. Let's get to the recipe, shall we?
Prep time: 20 minutes
Total time: 30 minutes
This recipe is dairy free and vegetarian.
1. 1 baguette
2. 3 plum tomatoes
3. Either 3 mini pearl onions or ¼ white onion
4. Fresh parsley to garnish
5. Extra virgin olive oil
7. Freshly ground black pepper
8. 4 garlic cloves
1. First, preheat the oven to 350.
2. Have your baguette sliced into multiple pieces. Not too thin but not too thick.
3. In a small bowl add in 4 minced garlic cloves, 2 TBSPs of olive oil, and a dash of salt. Mix this very well.
4. With a brush, coat each piece of bread with this garlic olive oil mix. Place them on a baking pan.
5. Bake them in the oven until they are lightly browned, you don't want them to be too crispy.
6. While they are baking, finely dice the tomatoes and onion.
7. In a frying pan, add in 1/2 TBSP of olive oil and the onion. Once the onion browns a little, add in the tomatoes. Stir well. Let the tomatoes and onion to soften well, cook for 5-8 minutes on medium-high heat.
8. Don't forget about the bread!
9. Once both are done, allow them to cool for a bit.
10. Start topping each bread with the tomato onion mix.
11. Once all of them have been evenly topped, garnish with fresh parsley, zaatar, salt, and olive oil.