Our dear friends, Nancy and Richard, went to Italy last summer to celebrate their 50th wedding anniversary! While they were there, they arranged to take a cooking class. One of the recipes they learned was Italian bruschetta. Since then, Nancy has made this for us, and I have made it several times as well. It’s delicious every time! Of course, I updated my version with a few of Melissa’s Modifications.
Stay tuned for the rest of the month as well. We’ll focus on easy and delicious appetizers.
To Healthy Eating,
- 1 loaf Crusty or Rustic Bread Cut into thick slices.
- 1-2 cloves garlic Make into a garlic paste.*
- 3-4 Tbsp. extra-virgin olive oil
- 3 large Tomatoes Ripe and juicy.
- 1 small bunch Fresh basil Tear into pieces.
- Part-Skim Mozzarella Cheese or Parmesan cheese Optional.
- 1 pinch salt As needed.
- Dice the tomatoes and put in a bowl. Add the torn basil leaves.
- *Chop garlic. Sprinkle a pinch of salt on top, then smear the salt into the garlic with the flat side of a knife until a paste is created and the juices have released from the garlic.
- Add garlic paste to the tomato mixture.
- Add pinch of salt and pepper along with 3-4 Tbsp. of olive oil. Mix together well. Let the mixture marry for 5 minutes or so.
- Slice the bread, and grill on both sides until both sides are crusty but soft enough in the middle.
- Grate fresh garlic on the bread.
- Scoop tomato mixture onto the bread. Garnish with fresh basil as desired.