I didn't always like tomatoes.
But then one day I woke up and a whole new world was out there for me to discover...pastas, salads, appetizers...and bruschetta. I love bruschetta. It's amazing – perfect for a light lunch or a yummy appetizer. And it's so much better when you make and share it with someone else! Of course you could just cook it up and devour it yourself. Whatever works!
Bruschetta sounds really fancy; it is Italian, after all. But trust me, it's simple (especially if you share the work load!).
Today I made bruschetta with my mom. She's where I got my love for bruschetta from, because it definitely wasn't from my dad. He and my siblings still haven't woken up to the awesome flavor of tomatoes yet (excluding in salsa, that is).
My mom has been making this recipe for forever – so long that she just does the guess-and-dump method now. She got the original recipe from a little Italian cookbook that she doesn't have anymore.
This recipe is her guidelines from that little lost Italian cookbook. Feel free to change it up!
Purple basil gives our bruschetta a new dimension.
Toast your bread all pretty and golden.
Shred lotsa parmesan cheese...
Or just shred it right onto the beautiful bruschetta.
And eat! Told you it was easy.
Bruschetta
Makes 6 pieces
Ingredients:
6 slices French or Italian bread
2 medium garlic cloves, crushed
4 Tbs. extra-virgin olive oil
1 large, firm, ripe tomato, chopped
1/4 cup minced fresh basil leaves
1 Tbs. balsamic vinegar, or to taste
Directions:
1. Combine garlic and 3 tablespoons of the olive oil in a small bowl.
2. Cut 6 slices of French or Italian bread, whatever thickness desired.
3. Using a pastry brush, brush olive oil and garlic mixture onto both sides of the bread slices.
4. Place the bread slices on a baking sheet and place in oven 5 inches from the heat. Broil until lightly browned (about 3 minutes). Flip and brown the other side.
5. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
6. When hot, add diced tomatoes. Sprinkle on salt and pepper to taste. Toss for 1 to 2 minutes, or until tomatoes are just heated through.
7. Drain tomato juice out of skillet. Stir in balsamic vinegar and basil.
8. Put tomatoes ontop of bread slices. Grate parmesan cheese ontop. Serve immediately.
