Who doesn’t love a good tomato bruschetta? Bruschetta is an easy appetizer, a healthy snack, or perfect side for soup or salad. And just look at this Easy Tomato Bruschetta, gorgeous!
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Let’s Discuss Pronunciation:
Straight out of the gate let’s get the pronunciation correct, bruschetta has a hard ‘k’ sound and is pronounced bru-sket-ta. Yep, only Americans soften it with a ‘sha’ sound. Well now that that is out of the way, let’s move on to how to make it!
Easy Tomato Bruschetta:
When we talk about bruschetta we have to start with the the tomatoes. Always start with the best tomatoes you can find. They should be firm but with a little give, which is why you always see people handle them at the store. I always use organic tomatoes because conventional tomatoes are a very heavily sprayed crop. Once tomatoes are diced, set them on a paper towel to absorb excess juice. Otherwise you have some soggy bread later.
When making this recipe we use a technique called a chiffonade for the basil. Simply stack your basil leaves, roll as tightly as you can and slice. You end up with thin ribbons of basil.
The Garlic: How to Peel and Get the Smell off Your Hands!
Roast pine nuts in a pan on medium heat until they are golden and beautiful. Don’t leave them unattended, they burn very quickly!
Always use a microplane. It grates hard cheeses beautifully! I also use it for nutmeg and zesting citrus. If you don’t do dairy, skip the Parm! It will still be delicious!
The final Touches!
We drizzle with extra virgin olive oil, a little aged balsamic and sprinkle on a little Maldon Flaked Sea Salt.
A Et Voila!
A gorgeous healthy treat that everyone loves!
Making This Recipe Gluten Free and Just as Good!
To make this recipe gluten free I use Against The Grain Baguettes. I find them in the frozen section at Whole Foods Market and I love them!
The Recipe: Easy Tomato Bruschetta
Who doesn’t love a good tomato bruschetta? Bruschetta is an easy appetizer, a healthy snack, or perfect side for soup or salad. And just look at it, gorgeous!
- 2 cloves garlic finely chopped
- 1 T olive oil
- 4 tomatoes your favorite variety diced
- 2-3 T freshly chopped basil
- 1 T Balsamic vinegar
- ¼ Cup Parmesan cheese finely grated
- Sea salt
- Sourdough baguette thinly sliced (sometimes I use a hearty wholegrain flax seed baguette)
- Roasted Pine Nuts optional
Preheat oven to 425 and place rack in upper third of oven.
Cut your tomatoes in half and scoop out seeds. Dice tomatoes and place them on a paper towel to absorb juices. Transfer tomatoes to bowl and sprinkle with garlic, sea salt, pepper, basil and roasted pine nuts. Drizzle with olive oil and a little balsamic, stir. Add Parmesan just before serving.
Slice your baguette and brush with olive oil. Place slices on cookie sheet or directly on oven rack. Place in oven till nicely browned. Top with tomato mixture and serve! Please click that subscribe button upper right! Thanks:)
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Post tags: vegetarian, dairy free option, vegan option