Bruschetta is one of my most favorite meals. I know it’s usually listed in menus as an appetizer, but for me, it suffices as a whole meal.
Bruschetta (brew-sket-uh) is an Italian thing–crusty fried bread with a tomato “salsa” on top. You can take the healthy route and broil the bread with just a brush of EVOO, but fried is so much better (isn’t it always?)
I make mine very simple. This dish is very much “less is more.” I use fresh tomatoes, fresh basil, garlic, kalamata olives and EVOO. I finish things off with a drizzle of balsamic. And that’s it! A couple slices of this and I can call it a night. It’s that satisfying.
Bruschetta is great on a night where you don’t really want to cook and you don’t want to weigh down your tummy. Here’s the very simple recipe for two (or just yourself if you’re
greedy hungry!) This is easy to double.
- 4 thick slices (sliced 2-inched thick) of crusty bread
- 2 large tomato, or 4 Romas, diced
- 1/4 red onion, chopped
- 3-4 basil leaves, chopped
- 2 cloves garlic, minced (plus one clove cut in half for bread rubbing)
- 1/4 cup kalamata olives, chopped
- Balsamic Vinegar (optional)
Toss it Together
- Mix the tomatoes, onions, minced garlic, basil and olives together.
- Drizzle the mixture with 1 Tbsp. of EVOO and toss again. Continue adding EVOO until you get the right amount of “wetness” for you. *Note: You can always leave it completely dry and drizzle EVOO on top after the finished product.
- In a deep, heavy bottomed pan, pour enough EVOO to cover an inch of the pan. You can mix equal parts vegetable oil and EVOO to prevent the EVOO from burning (veggie oil has a higher smoke point.)
- Heat over medium heat for about 1 minute.
- Place the slices of bread in the oil and fry for one minute, then turn and fry the other side until golden brown.
- Rub the halved garlic on the hot bread, then pile on the tomato mixture.
- Eat and enjoy!
*Image above found here.