Bruschetta has become my absolute favorite snack of late! Not only is it ridiculously easy to make, the bright juicy tomatoes and rustic basil flavor make it the perfect refreshing summer snack (or meal!)
What I love about bruschetta, apart from it being so simple to make and just absolutely delicious, is that it is a relatively healthy snack option as well. Summer can be a difficult season to make it through, what with all the ice cream, carnival and state fair food and whatnot. So when I find I snack that I can enjoy hearty amounts of without feeling too guilty, I’m the first one in line! After all, it really is just tomatoes and spices. Oh and bread. Warm, toasted, crispy bread. Yum!
Bruschetta is also easily customizable. There’s a pretty standard recipe to follow, but you can always add or take away things as you please. Odds are it’ll still be delicious! Today I thought I’d share how I make my bruschetta, because it’s just too good not to share! Now as a disclaimer, what I’m about to give you isn’t really a recipe per say because I don’t actually measure anything. I honestly just eyeball it and hope it turns out okay and it’s worked for me so far. Anyway, here’s how I make the easiest and most delicious bruschetta!
As far as ingredients, you will need:
Roma tomatoes (though technically any tomato will do just fine)
Basil (fresh or dried, whatever you have on hand. I’ve just been using the dried basil from Aldi)
Salt & Pepper to taste
Fresh shredded or grated Parmesan cheese
Italian or French bread loaf (buy it pre-sliced if you can, such a time saver!)
First, you will need to wash and dice your tomatoes. If you’re making just enough for a snack, you’ll only need about 3 medium sized roma tomatoes. Now, if you don’t want your bruschetta to be juicy, you can scrape away the seeds and inner parts of the tomato. I myself prefer it a bit on the juicy side, so I leave the tomato full intact. I dice my tomatoes into medium sized chunks, but you can dice them to your preferred size.
Once all of the tomatoes are diced and in a small bowl, mix in the salt & pepper, basil and garlic powder. Again I just eyeball these. I would guess that I put in about a teaspoon each of salt & pepper, a tablespoon of garlic powder and 2 tablespoons of dried basil. Again, this can be modified to your personal preference. If you are using fresh basil, make sure to chop up before adding it in with the diced tomatoes. After everything is well mixed in with the tomatoes, put the bowl into the fridge to chill slightly while you slice and toast your bread.
Slice your bread into about half inch to an inch slices. You want to make sure your slices are thick enough to hold the bruschetta with breaking as you pick them up. Lightly toast them until they are crispy, then let them cool a touch before spooning on the bruschetta. Put as much or as little on each slice as you wish!
Finally, feel free to sprinkle on some fresh chopped basil or fresh shredded parmesan as a garnish. Then, it’s time to dig in and enjoy!!
Let me know what you think if you give this recipe a shot!
Happy Tuesday lovelies, xoxo