I love finding fresh tomatoes that I can make bruschetta with. Nothing complements bruschetta more than a nice sharp, aged, white cheddar to put on top of it all and a nice semi-dry bottle of chardonnay. If you aren’t a wine drinker or it isn’t the right time for a glass, bruchetta is a refreshing appetizer that will leave you feeling satisfied and a little bit healthier. I got this recipe in a William Sonoma cookbook I got from my grandmother for my wedding, but I imagine that any recipe will be fairly similar. I am a creature of habit though and once I find one I like that is what I tend to always make. Tried and tested!
Bruschetta (pron. brus’ket’ta in English, /bɾu’sketta/ in Italian) is a food whose origin dates to at least the 15th century from central Italy. Bruschetta is usually served as a snack or appetizer. I also heard somewhere that bruschetta can mean anything sliced. I have made strawberry bruschetta before and thought it was quite tasty.
Bruschetta Primavera
2 large tomatoes, peeled, seeded and diced
1/4 cup chopped fresh parsley
2 tbsp chopped basil or 1 tsp dried basil
1 large clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
French bread sliced and toasted
1/3-1/2 cup olive oil
In a small bowl, stir together the tomatoes, parsley, basil, garlic, salt and pepper. Set aside. Rub garlic on the top of sliced French bread and toast. Drizzle olive oil over top of toasted bread. Spoon 2 tbsp tomato mixture on toasted and oiled bread.
