Whole Wheat Bruschetta

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!

 

INGREDIENTS:

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)

Olive oil

Butter (Optional)

salt

 

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.) b2

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.

Enjoy ❤

 

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