Hey there, flavor enthusiasts! Today, we're diving into a culinary delight that's all about pure deliciousness – the irresistible world of bruschetta. 🍅🌿
Growing up, and still kind of now, and didn't like tomatoes. Now, that's different than not liking tomato sauce on pizza or on pasta. I loved that! What I didn't love were the juicy tomatoes in my sandwiches or salads and I still pick them out of things that I eat. I t's kind of crazy for some plant forward to be saying this, I know!!
Now, let me tell you, this bruschetta is a game-changer, regardless of your tomato preferences (trust me on this one, as I don’t care for whole tomatoes much outside this recipe). There's a beautiful freshness from the basil. The roasted garlic and sea salt flakes gives it even more flavor. The drizzle of balsamic and olive oil ties it together and makes it irresistible. I 100% think you should try this simple, yet delicious bruschetta that may even turn the biggest tomato skeptic into a believer and devourer! It's a symphony of flavors that celebrates the very essence of freshness and depth.
Basil & Tomato
The hero here is the aromatic basil, which infuses every bite with a refreshing zing that's hard to resist. And then, there's the roasted garlic, a culinary secret weapon that adds layers of savory, almost caramelized goodness to the mix. Together, they create a harmonious blend that elevates the bruschetta experience to a whole new level.
The tomato, the star of the show, has tons of Vitamin C and is great for heart health!
So, whether you're a tomato enthusiast or simply someone who appreciates the magic of fresh ingredients and inventive flavor combinations, this bruschetta is a delicious journey waiting to happen. It's a testament to the power of culinary creativity and the joy of savoring each bite. Give it a try, and let your taste buds dance in delight!
Looking for a full Italian night? Pair it with a pasta smothered in this vegan Pesto sauce!
Easy At Home Bruschetta
Ingredients
- 2 large tomatoes (or ½ carton of small tomatoes)
- 1 teaspoon salt
- 1- 1 ½ cups rinsed basil chopped
- 6 cloves garlic
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- sea salt flakes to top
- Quality bread
Instructions
- Chop tomatoes finely and put in a bowl with some salt.
- Let sit for between 20 minutes to 2 hours (this helps drain excess water from the tomato).
- Finely chop garlic and put it in a pan with a bit of oil (.5 tbsp) and cook for 3-5 minutes until lightly browned, not fully browned.
- In a heated pan, put some olive oil in and move your bread around the pan coating both sides with a bit of oil. Pan fry until the bread is crispy on both sides.
- Drain the tomatoes and put in a bowl with the chopped basil, remainder of olive oil (1.5 tbsp), garlic, balsamic vinegar.
- Top the pan fried bread with the tomato mixture and add sea salt flakes to the top. Enjoy!
Whew, we made it! I hope you enjoyed this delicious journey into the world of bruschetta as much as I did. Now it's your turn—tell me all about your bruschetta adventures! What's your favorite topping, or do you have a secret ingredient that takes it to the next level? I can't wait to hear from you, so drop a comment below and let's keep the bruschetta love flowing. Thanks for joining me, and I'll catch you in the next culinary adventure! 🍅💬💕
[…] you’re looking for a great appetizer to this dish, be sure to check out my bruschetta recipe loaded with basil! And if you’re in a sneaky mood, check out my spinach basil pesto recipe where I sneak in […]