Bruschetta is one of my favorite appetizers to make. It's quick and easy. If you have some tomatoes, garlic, and olive oil on hand, you're pretty much set. I like to spice mine up with balsamic vinegar and basil, which are two ingredients that I always have thanks to my love of balsamic and my herb garden.
The recipe: Grab a couple of Roma tomatoes, and dice away. Toss those in a bowl with a smidgen of minced garlic, and 4-5 roughly chopped basil leaves. Then eyeball a table spoon or so of olive oil, about a tablespoon of balsamic vinegar and sea salt to taste. Give it all a stir, and a quick taste to see what ingredients you need more of, then pop it in the fridge to marinate for 10 minutes to an hour. Side note, this is also good if you don't let it sit for 10 minutes, I just prefer to let the juices mix.
While your tomatoes are marinating in the fridge, it's time to toast the bread. Last night I used a few slices of my gluten free bread, however I typically buy a loaf of french bread.
Pre-heat your oven to 300F. Slice your bread, drizzle or brush with olive oil and bake for 15 minutes. Flip and bake for another 15. Let sit for about 5 minutes before spooning the tomato deliciousness on top.
I typically top it off with a light drizzle of balsamic glaze. But, sometimes I'm feeling mozzarella. So, for a slightly different flavor, before you drizzle the balsamic glaze, dice up fresh mozzarella, sprinkle on the bruschetta, then drizzle the glaze... Mmm my mouth is watering just thinking of it!
While your tomatoes are marinating in the fridge, it's time to toast the bread. Last night I used a few slices of my gluten free bread, however I typically buy a loaf of french bread.
Pre-heat your oven to 300F. Slice your bread, drizzle or brush with olive oil and bake for 15 minutes. Flip and bake for another 15. Let sit for about 5 minutes before spooning the tomato deliciousness on top.
I typically top it off with a light drizzle of balsamic glaze. But, sometimes I'm feeling mozzarella. So, for a slightly different flavor, before you drizzle the balsamic glaze, dice up fresh mozzarella, sprinkle on the bruschetta, then drizzle the glaze... Mmm my mouth is watering just thinking of it!