Description
This Tomato & Nduja Bruschetta is a flavorful Italian appetizer featuring crisp toasted baguette slices topped with spicy, spreadable nduja sausage, fresh cherry tomatoes, balsamic vinegar, and aromatic basil. Perfect for entertaining or a light snack, this easy-to-make bruschetta combines smoky, spicy pork with juicy tomatoes and fragrant herbs for a delicious bite.
Ingredients
Scale
Bread and Topping
- 1 baguette (sliced into 1/2-inch pieces)
- 2 tablespoons olive oil
- 1 garlic clove (halved)
- 1/2 cup nduja (soft, spreadable spicy pork sausage)
Tomato Mixture
- 1 1/2 cups cherry tomatoes (halved or quartered)
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves (chopped or torn)
Instructions
- Preheat and Toast: Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil on both sides. Toast in the oven for 7–9 minutes, flipping halfway through, until golden and crisp.
- Rub with Garlic: Remove the toasted bread from the oven. While still warm, rub each toast with the cut side of the garlic clove to impart a subtle garlic flavor.
- Prepare Tomato Mixture: In a small bowl, mix the cherry tomatoes with balsamic vinegar, a pinch of salt, and black pepper. Gently stir in the basil to combine all flavors without bruising the leaves.
- Assemble Bruschetta: Spread a layer of nduja over each toasted bread slice. Top with the tomato mixture evenly.
- Serve: Serve immediately while the bread remains crisp and the nduja is slightly warm for the best texture and flavor experience.
Notes
- For a milder flavor, reduce the amount of nduja or blend it with cream cheese.
- Heirloom cherry tomatoes add vibrant color and sweetness to the topping.
- This appetizer is best enjoyed fresh to maintain crispiness of the bread.
- To make it gluten-free, substitute the baguette with gluten-free bread slices.
