I have a love affair with Italian food and bruschetta is up there on my list of favorites. This to me is the most delicious way of eating fresh tomatoes. It’s a very simple appetizer and you can easily whip this up in a few minutes.
Just the other day, while doing some paper works, I had a serious craving for bruschetta. It wasn’t just a thought, I was really craving for one. No I’m not pregnant (I wish I was)! I just had to make some.
I went to the fridge to check if I had some tomatoes and mozzarella. Lo and behold! There were tomatoes and a block of mozzarella! I had some basil growing from my small (container) garden. It was fate! (hahaha!)
This is how I make Bruschetta.
You will need:
- days old bread (freshly baked bread just won’t work)
- the freshest tomatoes you can find, chopped (don’t scrimp on these)
- a handful of basil
- a few cloves of garlic
- good quality extra virgin olive oil
- a teaspoon of balsamic vinegar
- freshly ground black pepper and sea salt to taste
Combine the tomatoes, extra virgin olive oil, basil and about a teaspoon of balsamic vinegar. I like to add balsamic vinegar to my bruschetta because it gives it a little bite. You may or may not add a little minced garlic. I added just a bit of minced garlic to this. Season it with sea salt and freshly ground black pepper. Set aside.
Slice the bread about half of an inch to an inch thick. I really don’t like mine that thick because I want to taste the tomatoes, not the bread. Grill/toast the bread for about a minute or until slightly brown. Take it out of the grill and sprinkle/brush with olive oil and rub it with garlic. A little garlic goes a long way. This is the usual topping.
With this bruschetta, I added some mozzarella and put it back in the grill until the mozzarella starts melting.
Top the bread with the tomato mixture.
This is simply heaven on a plate!