Just hearing the word Bruschetta makes my mouth water! Growing up Italian…I have had many variations and that holds true to this day. But…today I am going to share the tried and true…the ole stand by…Bruschetta that is truly a family favorite! It’s quick…easy…delicious and perfect during Summer Time because the tomatoes are picture perfect especially here in New Jersey!
–
–
With just a few fresh ingredients you will be on your way to a heavenly bite!
–
–
–
You know what else I love about Bruschetta? It can be a snack…and appetizer…a side dish and in my case…I can make a meal out it…especially with a nice glass of wine!
–
–
–
Oh and did I mention that Bruschetta is probably a Vegetarian’s Best Friend…I know it is ours!
–
–
–
So without further ado…let’s whip up some Bruschetta!
–
–
–
- 1 pint of Red Grape Tomatoes...cut into quarters
- 1 pint of Yellow or Orange Grape Tomatoes...cut into quarters
- 6 scallions (white and green...sliced thinly)
- 4 cloves of garlic (grated...use a zester or grater to get the fine grates...it blends perfectly this way)
- ½ cup of chiffonade basil or if you prefer you can chop or tear it
- 3 Tablespoons of Olive Oil
- 1 - 2 Tablespoons of Balsamic Vinegar depending on your taste
- 4 ounces of grate Pecorino Romano...or Asiago or Parm
- 1 Teaspoon of Brown Sugar
- Salt & Pepper
- 1 Teaspoon of Crushed Red Pepper (optional)
- 1 Baquette or 1 loaf of crusty Italian bread
- 3 additional Tablespoons of oil oil and 3 extra garlic cloves
- In a mason jar put your olive oil ...balsamic vinegar...Salt & Pepper...crushed pepper if you are using it and brown sugar in and give it a good shake and then set it aside.
- In a nice large bowl...combine your chopped tomatoes...scallions...basil and garlic and toss...then add your dressing and combine until everything is nice and covered.
- If you are using the bruschetta the same day...just cover and leave it on the counter. If you are making it for the next day...cover and place in the fridge.
- -----------
- Slice your baquette or Italian bread
- Brush each slice with a touch of olive oil
- Rub a garlic clove over the slices
- Grill till golden brown
- or
- you can place the slices in the oven at 350 degrees till lightly browned
- or
- you can serve slices that are fresh...but the crunch makes it so much tastier.
- Assemble your bruschetta by placing a spoonful on each slice and then sprinkle with grated cheese or if you are Vegan...omit the cheese.
–
–
–
I really hope you enjoy this yummy blend! You can always alter it to you and your family tastes…maybe you don’t like as much garlic…or want more basil…or maybe you would like to add some chopped hot peppers (I love that:) oh and some sliced olives is fabulous …oh and if you have some Cherry tomatoes…or Roma tomatoes…Heirloom tomatoes or any gorgeous ripe tomatoes…use them…just cut them accordingly…well you get the picture…customize it…make it your own…but this is a great jumping off recipe! Enjoy…Create! Bon Appetit!
(((((HUGS)))))
-I
–
–
Â
Â
