Oh my word, you guys!!! This bruschetta recipe is da bomb, if I do say so myself 🙂 Granted I love tomatoes, garlic,olive oil, bread and my passion for basil runs deeper than words can express. There is nothing more fragrant than the sweet smell of basil. I seriously love it so much!! This recipe creates a perfect tomato to garlic to basil ratio. Also this is a great healthy appetizer! I enjoy eating this with some Kalamata olives and cubed cheese. Makes a great Italian spread. Pair this with a medium dry Riesling for a perfect night in. So turn on some acoustic music, pour yourself a glass of that aforementioned wine and get started on this bruschetta!
1 loaf of whole wheat Italian bread (I purchased mine already sliced)
approx. 20 cherry tomatoes, chopped
1 bunch of basil leaves, minced (approx. 1/2 cup)
1 cloved of garlic, minced (I did a tsp of minced garlic from a jar)
- Slice 6 slices of your whole wheat Italian bread and place on a cookie sheet or in a toaster. Preheat oven to 450 (unless using toaster method). Toast bread on both sides.
- In a bowl mix together your chopped tomatoes, minced garlic and minced basil. Drizzle just enough olive oil to coat the tomatoe mixture. Add salt to taste.
- Once bread is toasted, spread with a bit of butter OR olive oil and spoon tomato mixture over the bruschetta slice. (TIP: to ensure your bread doesn’t get soggy, you may want to spoon the tomato mixture one slice at a time instead of all at once.)
That’s it! It is so wonderful and fresh. Perfect for a summer night. Serve with olives and cheese on toothpicks, if so desired. You could also do rotisserie chicken suated with some sun-dried tomatoes and add it to your Italian spread.