Bruschetta Arrabbiata

The Spice & Tea Exchange

Servings

20 to 24 pieces

Inspired by the bold spirit of Arrabbiata, each bite balances fresh tomato with a gentle, warming heat that lingers just long enough to keep you reaching for another piece. It’s rustic, radiant, and just a little rebellious; it’s perfect for gathe...

Bruschetta Arrabbiata

Ingredients

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    • 3 Tbsp extra virgin olive oil

    • 1 clove garlic, pressed or minced
    • 1 tsp Tuscany Spice Blend

    • 1 ea baguette (French bread)

    • 3 Tbsp grated Parmesan cheese

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    • 1½ lbs fresh tomatoes*, room temperature

    • ⅓ cup finely chopped white or red onion

    • ½ cup chopped fresh basil, plus more for serving
    • 2 Tbsp extra virgin olive oil, plus more for serving

    • 1 Tbsp Balsamic Vinegar of Modena

    • 1 tsp Tuscany Spice Blend
    • 1 tsp Garlic ‘n Herb Seasoning
    • ½ tsp Rosemary Basil Sea Salt , plus more for serving
    • *look for best-quality, in-season varieties
    • Special Equipment: baking sheet, parchment paper, pastry brush

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    • Bruschetta Arrabbiata (Kit)

    Directions

    1. Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside. In a small bowl, mix extra virgin olive oil, garlic, and Tuscany Spice Blend; set aside to allow flavors to develop while you prepare the tomato topping.

    2. Prepare Tomato Topping. Cut tomatoes in half. Using a measuring teaspoon, scrape out the watery seeds and discard. Dice tomato halves; transfer to a medium bowl. Add onion, basil, extra virgin olive oil, balsamic vinegar, Tuscany Spice Blend, Garlic ‘n Herb Seasoning, and Rosemary Basil Sea Salt. Fold gently to combine; set aside 5 to 10 minutes for the flavors to meld and the tomatoes to soften slightly.

    3. Prepare Garlic Toast. Cut the baguette on the diagonal into ½-inch slices; arrange on the baking sheet. Lightly brush both sides of each slice with the seasoned olive oil; bake on the middle rack of the oven for 3 to 4 minutes per side, until they are crisp and golden on top. Remove from oven; sprinkle warm toasts with grated Parmesan cheese; set aside to cool.

    4. Assemble. Stir tomato topping and taste; adjust seasonings, if needed. Spoon tomato topping onto each toast, including any juices that have accumulated. Arrange assembled bruschetta on a serving platter and finish with a drizzle of extra virgin olive oil, a sprinkle of Rosemary Basil Sea Salt, and chopped basil. For best results, serve immediately.
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