Bruschetta

Bruschetta

Bruschetta!

How do you say this, by the way?  Broo-skett-ah?  Broo-shett-ah?  Who knows.  I don’t care.  I say Broo-shett-ah.

Bruschetta

Anyway.  I love bruschetta because you know why?  It makes me think of spring and summer, because can you really think of anything fresher and more delicious than a juicy, ripe tomato and some fresh basil?  There is nothing like it in this world.

(Except juicy, ripe tomatoes + fresh cilantro which would = salsa which I love just as much but let’s just stay in Italy for a moment.)

Speaking of Italy, I heard somewhere that bruschetta is like the Italian version of salsa.  It’s made of nearly the same components.  And it’s very versatile.  You can eat bruschetta a hundred different ways and in the coming week I will share a couple of my favorite recipes with you.

But you know what?  If you’re not interested in going the whole nine yards, you can enjoy bruschetta simply as it is – just spoon it onto some toasted baguette slices, crackers, pita chips, whatever you’d like.  One thing is for sure – you will ENJOY it, no matter how it gets into your mouth!

Bruschetta

Bruschetta

Ingredients
4 ripe Roma tomatoes, seeded and diced
1/4 – 1/3 cup finely diced red onion (to your liking)
3 cloves garlic, finely minced
6-10 large basil leaves, cut into a chiffonade
Balsamic vinegar
Extra virgin olive oil
Salt & pepper, to taste

Directions
Just make it already: This is a to-your-liking kind of thing. So if you don’t like a lot of red onion, go light on it. If you like that bite, go heavy on the red onion. Same with the basil, garlic, and balsamic vinegar. Combine the tomatoes, onion, garlic, and basil in a bowl and stir together to combine. Drizzle with balsamic vinegar and a little bit of extra virgin olive oil. Season to taste with salt and pepper, and stir again to combine. Refrigerate for at least an hour to allow the flavors to mingle and get delicious. Serve with toasted baguette slices, crackers, or pita chips.

Please share!

2 comments

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