Bruschetta Recipe With Guacamole (2024)

FAQs

What is a substitute for balsamic vinegar in bruschetta? ›

For every 1 Tbsp. balsamic vinegar, substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar.

Why is my bruschetta soggy? 1. Bread Not Toasted Enough: The bread should be well-toasted to provide a sturdy base that can hold the topping without becoming too soft too quickly. If the bread is only lightly toasted, it might not be able to withstand the moisture from the tomato mixture.

If your bruschetta is bitter, it is probably your olive oil. Extra virgin olive oil varies in pungency and bitterness. Try trying other brands to see if you can find something a little more pleasant for you!

Sour cream is a simple addition to your favorite guacamole recipe. Just a few tablespoons to a small batch recipe will do it. The sour cream adds a nice tang without being too overbearing and it also creates a creamy, silky mouthfeel. A fabulous contrast to the crunch of tortilla chips.

If your recipe calls for balsamic vinegar and you only have red or white wine vinegar on hand, add a little sweetener like honey or sugar to even out the taste. You can also mix one tablespoon of wine vinegar with two teaspoons of maple syrup to sweeten it naturally.

Apple cider vinegar is less acidic than red wine vinegar but tangier than balsamic, so you'll need just a small amount of something sweet for balance. Honey and brown sugar have warm, toasty notes similar to the flavors balsamic vinegar picks up as it ages in barrels.

Add 1 tablespoon of lime zest, and 1/2 teaspoon of dried chili peppers (to taste) for an extra kick. Smear the toasted baguette points with goat cheese, or crumble some queso fresco into the topping. Make it vegan by using an avocado in place of goat cheese on the bread.

Tomato & Basil Storage Instructions

Place the tomato and basil mix into an airtight container and store it in the fridge for up to 3 days.

Q: How longdoes bruschetta last in refrigerator? Personally, I treat it like pasta sauce and use an open jar in the fridge within 4-5 days.

The key to making the best bruschetta? It's all in the tomatoes. Because tomatoes are the focus of this simple recipe, it's worth it to use ripe, fresh ones. Juicier tomatoes work, but drier varieties like Roma are really what you're looking for.

Should I deseed tomatoes for bruschetta? ›

Not only can thick tomato skins and bitter seeds add a less-than-desirable flavor and texture to your topping, but seeds add extra water, which can make your toasts runny and even soggy.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Diana Kennedy all but forbids it in The Art Of Mexican Cooking, saying it “spoils the balance of flavors.” In Hugo Ortega's Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice” (he adds a scant 1/4 teaspoon for two large avocados).

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

For a regular balsamic substitute to use in salad dressings or general cooking use 1 part honey or maple syrup with 4 parts red wine vinegar. For an intense, aged balsamic substitute for drizzling over dishes, use 1 part honey or maple syrup with 2 parts red wine vinegar.

Some people swear by a mixture of soy sauce and grape jelly—or you may try tinkering with a blend of soy sauce, lemon juice, and molasses. Again, these substitutes can be used in the same amounts as balsamic vinegar in recipes. Just taste as you go to assess the flavor of your substitute.

Lemon juice and balsamic vinegar are pretty close in acidity (approximate pH of 2) so their effects on food should be pretty equivalent, but the flavor profile will be different due to the different aromatics contained in balsamic vinegar.

Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more in the must, which is then fermented with a slow ageing process which further concentrates the flavours.