Bruschetta

I live for Italian food. I don’t even care. Herbs, sauces, wines…. I just think I could go for all of it.

At the same time.

Yes.

Alas, no sane person does that. They just treat themselves with a very well made dish and enjoy each bite every now and again, right?

I know a lot of people will put different meats or red peppers or cheese on their bruschetta or rub the bread with oil and garlic… but for what I’m trying to accomplish here, that’s far too much for not only my palate but my tummy. Besides, I’m a total tomato lover.. bruschetta just gives me the green light to overdo ’em. 🙂

Having said that, here’s my quick and easy bruschetta!

1 28oz can of diced tomatoes (if you want to use fresh tomatoes, go with about 7 roma tomatoes)

1/2 cup of diced onion

2 teaspoons of minced garlic

1 teaspoon of chopped basil

2 tablespoons of extra virgin olive oil

2 tablespoons of balsamic vinegar

pinches of salt to taste

a whole wheat baguette

First, drain your tomatoes. You don’t want that tomato “juice” in your bruschetta.

Pour your balsamic vinegar and olive oil in a separate bowl together. Mix in your basil and garlic.

Pour your tomatoes in a large bowl, followed by your onions. Spread your tomatoes around the bowl, then pouring your vinegar and oil mixture over the top. Stir them up thoroughly, then using an extremely light dusting of salt until it tastes just right.

Take your baguette, and instead of slicing it straight across, cut it diagonally. Lay ’em flat on your plate. Be decorative! I just so happen to like starbursts, so that’ s usually my go-to. Grab a spoon and pour your tomato mix all over on top, and ta-da!