Bruschetta

Bruschetta

While looking on the Pioneer Woman’s site for the link to her baked French toast I came across this recipe for bruschetta that looked irresistible to me.  I just happened to have some leftover French bread, some yellow & red cherry tomatoes, and fresh basil.  It was meant to be.  Truly.  I made this for lunch and it was so quick and easy I literally had it ready to eat in less than 10 minutes.  How great is that?  I loved that she sautéed garlic first and added it to the tomatoes – it gave them so much flavor!  It was such a light, healthy, and delicious lunch.  I think I may have it again tomorrow.

Side Note:  Thank you for your positive and encouraging words about the technical difficulties I am having here at For the Love of Cooking.  It’s been a stressful and frustrating process.  I am really hoping that all of the problems are fixed.  Hopefully, the header will be up and running soon.

Bruschetta

How to Make Bruschetta

Heat the olive oil in a skillet over medium heat.  Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove the garlic from the skillet and place it into a bowl.  Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.

While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic.  Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste.  Spoon the mixture onto the bread.  Serve immediately.  Enjoy!

Bruschetta

 

Bruschetta

Bruschetta

Servings: 1

Ingredients

  • 1 tsp olive oil
  • 1 clove of garlic minced
  • 3 pieces of French bread or baguette
  • Handful of yellow cherry tomatoes
  • Handful of red cherry tomatoes
  • 5-6 leaves of fresh basil sliced into ribbons
  • 2 tsp balsamic vinegar more if desired
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove the garlic from the skillet and place it into a bowl. Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.
  • While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic. Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste. Spoon the mixture onto the bread. Serve immediately. Enjoy!
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28 Comments

  1. My family loves bruschetta, and I make many differents versions of it. This is the classic, perfect combination. Olive oil, garlic, basil and tomatoes…delicious! I’m sorry you are having trouble with your new site, Pam. I am a perfectionist, too, and can imagine how frustrating this must be for you! Hang in there…I’m sure you will get the bugs worked out soon!

  2. The bruschetta looks great! I can imagine how frustrating this all is, but it will all be worth it in the end!! Also, I do believe your header is working again! It looks great! 🙂

  3. Hi Pam! I wanted to let you know that your posts still come across my blogger dashboard in case you were curious.. I love bruschetta and this recipe reminds me of this avocado and sea salt one that I need to make for lunch soon. I love how you make yourself a nice lunch everyday. Most people do not take the time to do that and I think it’s important.

  4. Oh my, your bruschetta looks fantastic Pam. I can make a meal out of this!
    I hope your technncal difficuties will clear up soon. I’m sure all the bugs will get worked out. Your new site looks grat!

  5. Ree does have some great ideas, doesn’t she? I’ve been using my new broiler for toasting of late, because the temperature can be lowered, and my breads are just wonderful broiled with toppings. This could be adapted, too.

  6. I tend not to eat tomatoes in the winter, but cherry tomatoes are my one exception…I just love them so much! This bruschetta sounds like it would be a breath of fresh flavor!

  7. Wow, this looks amazing! Ironically my 2 & 4 year old picked out the ingredients for this at our local farmers market yesterday afternoon. Guess we will be enjoying this recipe today!

  8. This makes me feel all summery inside! Don’t let the computer glitches get you down. And don’t feel bad that the code on your website stripped my hard drive of all data including photos and recipes I have stored for years. (just kidding! breathe)