I’ve been on a bruschetta kick lately. Maybe it’s because it’s summer and I equate summer with fresh fruit and vegetables. In any case, I threw this together last week for an appetizer-style supper. Mmmm. I didn’t follow any recipe, and didn’t have any French bread, so I put it on some Jalapeno Cheddar bread we had instead, which still turned out yummy.
The key to making this is toasting your bread a little bit first, before you put the tomato mixture on top. That way your bread doesn’t get soggy, and if you have leftovers, it’s still delicious the next day!
Some like to brush their bread with olive oil, so feel free to do that as well. I find it doesn’t make a huge difference, but whatever floats your boat. ;)
Also, hubby let me in on a restaurant tip/secret. A really quick way to make bruschetta is to mix chopped tomatoes with pesto, because it already contains the garlic, basil, etc. Throw in a little extra olive oil, and some fresh Parmesan on top and you’d be set!
Bruschetta
Ingredients
- 5 roma tomatoes chopped
- 3 cloves garlic minced
- 2 tbsp shallots chopped
- 1 tsp fresh basil chopped
- 1 tbsp fresh oregano chopped
- 2-3 tbsp extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- French bread sliced to about 1 inch thick
Instructions
- Set your oven to a low broil and toast your bread until it's golden. Remove from oven and set aside.
- In a medium-sized bowl, mix together the tomatoes, garlic, shallots, herbs, olive oil and salt and pepper.
- Spoon the tomato mixture onto the slices of bread. Top with Parmesan cheese and broil until cheese has melted.
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