Elevate your appetizers with a burst of flavor from my Tarka Bruschetta. Imagine the crunch of toasted baguette slices topped with a vibrant mix of tomatoes, garlic, and basil, but with a twist – a fragrant Indian Tarka. This fusion dish marries the traditional Italian bruschetta with the rich, spiced oil typically used in Indian cooking, creating a unique and unforgettable experience. Each bite delivers a perfect balance of juicy tomatoes, fragrant garlic, and fresh basil, elevated by the sizzling, spiced oil infusion of chilis, mustard seeds, curry leaves, and more. Perfect for gatherings or a special snack, Tarka Bruschetta brings a delightful combination of freshness and spice to your table. Plus this vegetarian appetizer recipe is easy to make. Get ready to take your appetizer game to the next level with this delightful, cross-cultural creation!

Happy Cooking!

Servings: 8-12 servings

Prep Time: 20-25 mins

Chilling Time: 15-20 mins

Total Time: 45-60 mins

Ingredients: 

Tomato Bruschetta:

• 3-4 tomatoes chopped into pieces, about 2 cups

• 1 small shallot finely chopped; about 1/3 cup

• 3/4 cup chopped basil leaves

• 1/3 cup chopped cilantro

• 1 tsp salt as per taste

• 1/2 tsp pepper

• 1/2 tsp black salt

• 1/2-1 tsp sugar as per taste

• 1.5 tbsp balsamic vinegar

Tarka:

• 1/2-3/4 cup olive oil

• 4-5 cloves of garlic thinly sliced

• 4-5 green chilis finely chopped

• 1/2 tbsp mustard seeds

• 3/4 tbsp black nigella seeds

• 1 tsp sesame seeds

• 10-12 small curry leaves

Assembly:

• 10 oz Baguette cut into thin slices

• Oil to spray/brush

Directions: 

1. Bruschetta- Add all the ingredients to a heat-safe bowl- tomato, shallot, chopped herbs, balsamic vinegar, seasonings and spices. Mix them all together.

2. Tarka- In a small pan add olive oil on medium heat. Add the chili and garlic when it starts heating up and let it cook for 1-2 minutes. When the garlic begins to brown and the oil is hot add the seeds and the curry leaves.

3. To the tomato bruschetta in a heat-safe bowl carefully pour the tarka over it. Let it sizzle for a few seconds and then mix.

4. Let it cool. Cover the bowl and refrigerate for 15-20 minutes at least. You can keep it refrigerated for 5-7 hours as well.

5. Assembly: Slice baguettes into slices and place on a baking tray. Spray olive oil/avocado over the baguettes. Bake at 375F for 3-5 mins till it’s crispy and golden on the base. Once the toasted baguettes are out of the oven let it cool for 1-2 mins.

6. Top the tasted bread with the tarka bruschetta mixture. I like to put some of the liquid over it as well to add that added burst of flavor.

7. Serve immediately and enjoy!

Notes/Tips:

• Good quality olive oil makes a lot of difference in the Tarka.

• Using oil to toast the bread makes it super crispy.

• You can make the tarka bruschetta and keep it in the fridge for 1-2 days. I feel it loses a lot of liquid though. Ideal time in the fridge is 3-7 hours.

• Be careful while pouring the tarka.

• Kalonji (black nigella seeds) are a must for this recipe!