Toast of the Town
Crispy Bruschetta with Marinated Red Onion, Cherry Tomatoes, and Pickled Cucumber Garnish
30 minutes
Serves 4
SideItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired bruschetta takes a sharp detour with quick-pickled cucumber for crunch and brightness. You'll master the art of marinating, pickling, and getting that perfect shattering toast on your baguette, an appetizer that's as much about texture as flavor.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F and line a baking sheet with parchment paper.
- 02Arrange the baguette slices on the baking sheet and brush both sides lightly with olive oil. Bake for 6 to 8 minutes, flipping halfway, until golden and crisp.
- 03While the bread toasts, combine red wine vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk until the honey dissolves.
- 04Add the diced red onion to the vinegar mixture and toss to coat. Let it marinate for at least 10 minutes to soften the onion's bite.
- 05In a separate small bowl, toss the pickle cucumber ribbons with 1 tablespoon olive oil and 1/4 teaspoon salt. Set aside.
- 06Add the quartered cherry tomatoes and fresh basil to the marinated red onions. Gently fold to combine.
- 07When the baguette slices are cool enough to handle, rub the cut side of the garlic clove lightly over the top of each toast.
- 08Top each toast with a generous spoonful of the tomato and onion mixture, making sure to include some of the marinade for flavor.
- 09Finish each bruschetta with a tangle of pickle cucumber ribbons. Sprinkle with remaining black pepper if desired, and serve immediately.
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