Bruschetta

photo via Drizzle and Dip

How do you like your bruschetta? I like to keep the recipe pretty simple with toasted french bread, sweet roma tomatoes, a few garlic cloves, fresh basil, sea salt and lots of olive oil!

I’ve seen all kinds of unique bruschetta recipes lately that include ingredients like mozzarella, parmesan, arugala, radishes, blue cheese, chicken, corn, bell peppers, edamame, etc, etc! Do you use an unexpected ingredient in your bruschetta?

Anyway, I’ve been brainstorming light “tapa-like” ideas for Sunday evening dinners and thought it would be fun to enjoy some bruschetta with my husband after the kids go to bed.

If you’ve never made it before here is a great recipe from Hungry Foodies Pharmacy

One loaf of crusty Italian or French bread
10 fresh basil leaves, chopped
6 ripe roma tomatoes, seeded
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive, plus extra for brushing bread
Salt and pepper, to taste

Preheat oven to 450 degrees F. Position rack to the center of the oven.

Cut the tomatoes into 1/2-inch dices. Place the tomatoes in a bowl, and mix in the finely minced garlic, dried oregano, balsamic vinegar, and olive oil. Mix well, and then adjust seasoning with salt and pepper to your liking. Lastly, toss in the chopped basil and incorporate into the tomato mixture.

Slice the bread diagonally into about 1/2-inch thick slices. Brush each slice of bread with extra virgin olive oil. Place the bread on a baking sheet and bake for about 5-6 minutes, or until the bread begins to toast.

Arrange the bread on a serving platter, oil side up. Spoon tomato mixture onto each slice of bread. The bread will get soggy, so this must be served and eaten immediately. Conversely, you can also have the guests spoon the tomato mixture if they desire to do so at their time and convenience, and to their liking.

Makes 12 slices of bruschetta.