Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Parve
Easy
1 Hour, 20 Minutes
Diets 
Is it pronounced “broo-shetta” or “broos-ketta”? Even among the Italians I asked, there were different opinions. Whatever you call it, everyone will agree that this is a delicious way to eat challah! Traditional Italian bruschetta is toasted slices of bread topped with a fresh tomato salsa. Since we’re already creating new traditions, why not go exotic with a tropical salsa option as well? This is a great treat for Sunday brunch, but if you toast the challah before Shabbos, you can enjoy it for shalosh seudos on a long summer Shabbos day.
1 loaf challah
Tuscanini Olive Oil, to drizzle
6 plum tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Tuscanini Parmesan cheese
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon Tuscanini Olive Oil
2 teaspoons kosher salt
1 tablespoon Tuscanini Olive Oil
1/2 cup diced mango
1/2 cup diced avocado
1/2 cup sliced strawberries
1/4 cup finely diced red onion
1 teaspoon minced jalapeño
juice of 2 limes
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Cut challah into 3/4-inch slices and arrange on the baking sheet.
Drizzle with oil and bake for 10 minutes, until golden brown. Set aside to cool.
In a bowl, mix together ingredients for classic tomato bruschetta or tropical bruschetta. Refrigerate 30–60 minutes.
Drain any liquid and spoon one heaping tablespoon onto each piece of toasted challah.
Photography by Shoshi Sirkis
Styling by Anat Lobel
How Would You
Rate this recipe?
Reviews