Today, I’m sharing one of my summertime favorites, bruschetta! I learned how to make bruschetta from my sister-in-law who lived in Italy for quite a few years. And with a garden full of ripe, juicy tomatoes…what’s a better way to use them?!
Salt and Pepper
Minced garlic (fresh or jarred)
One loaf of Italian or French bread
Dice up the Roma tomatoes and place in a medium bowl. Add salt and pepper to taste and stir together. Add two tablespoons of minced garlic and approximately 1/2 cup fresh, torn basil. Drizzle a few tablespoons of olive oil over the entire mixture and stir to combine.
Cut bread into 1/2-inch slices and place on sheet pan (cut 6-8 slices for this recipe). In a small bowl, stir together some olive oil and minced garlic. Brush bread with olive oil/garlic mixture. Place bread under broiler for two minutes or until edges are crispy (watch closely). Top the bread with tomato mixture and ENJOY!
[The amounts I’ve given make enough bruschetta for two to four people]