Though it’s one of my favorite things to eat, I’ve never posted a bruschetta recipe because it never seems like a “recipe” to me. It’s just something you throw together when you’re in the mood. I have several variations that I make depending on what I have on hand or how much time I feel like spending on it.
This version is Trinity’s latest favorite after school snack. Just today she asked me “Can I have this EVERY day after school, mommy?” The kid has no idea how good she’s got it. Am I allowed to say that? I fancy her going off to college, having her first taste of dorm cafeteria food and soon after running home for some of Mamma’s cooking. Okay, it’s a secret daydream of mine. Then again, maybe that’s my evil plan all along. Mwua ha ha.
I never measure anything so the measurements here are estimates. Make as much or as little as you like and make it to taste. I’ve estimated below for 4 servings…or two if you’re making a meal of it as we did on our recent girls weekend.🙂
- 4 slices of Rustic Whole Grain Loaf (or whatever bread makes you happy!) – about 1/2 to 3/4 inch thick
- 2 cups chopped tomatoes of choice (I like heirloom for a splurge but holy buckets can they be expensive!) – Photographed below are cherubs and sunbursts
- 1/4 cup fresh basil – chiffonade (ed?) Don’t know the past tense of chiffonade! Just stack the leaves, roll them into a little ‘cigar’ and thinly slice through the roll.
- A good glug of extra virgin olive oil
- a good glug of balsamic vinegar
- salt and pepper to taste
- 4-8 Tbsp – mozzarella or pecorino romano, grated- whatever you prefer or have on hand.
Lay the slices of bread on a cooking pan. Drizzle with olive oil, sprinkle with desired amount of cheese. Broil until cheese is melted, bubbly, and just starting to brown. Watch carefully, it goes quickly!
Stir the rest of the ingredients together in a bowl.*
Spoon over the bread and enjoy! Whether it’s an appetizer, afternoon snack, dinner, shared with friends, family, or a blissful moment of solitude, you just can’t go wrong with bruschetta.
Future Trinity: Whenever you want to come home, I’m happy to have some waiting! :)
*I have no garlic in this version, but you could certainly add some chopped garlic if you like. OR brush the bread with olive oil, toast in the oven, chop a garlic clove in half and rub it on the bread, then add the cheese on top and broil.