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.
“There’s linguine, rigatoni, fettuccine, cannelloni I will master every pasta till it’s right
Tagliatelle, lumaconi, vermicelli, macaroni for the cognoscenti there is plenty every night” Lyrics from a song in Love Story the Musical. OK, OK…so it doesn’t actually mention the pasta we are working with today…but its fun nonetheless! Tortellini, my friends, that’s what brings us here today; the best cheese filled pasta out there, in my humble opinion. A little bit of tortellini goes a long way when it comes to making you full. Everything in this recipe is healthy, except the tortellini. I didn’t use whole wheat tortellini…not sure if that is even a thing…if you have seen whole wheat tortellini please, oh please let me know!! Anywho, this dish is a wonderful rendition of Italian cuisine that doesn’t break the bank or the back! It’s easy and all the ingredients are quite accessible. The most work is spent on pulling apart the rotisserie chicken. I pull all the meat off and get rid of the bones and the skin, and by I, I mean my husband, ha! 🙂
INGREDIENTS: MAKES: about 3-4 servings
Drizzle of Olive oil for sauteing
1-2 cups Rotisserie Chicken, de-boned and skinned
1/3 cup Sun-dried tomatoes, drained and chopped
1 Package of frozen asparagus (I used a steamable one)
1/4 cup Basil pesto
1/2 cup Cherry tomatoes, halved
1 Package of tortellini your choice
Heat olive oil in a skillet over medium high heat. Add the chicken and 1/2 of the chopped sun-dried tomatoes until heated through. Transfer to plate.
Add asparagus and remaining sun-dried tomatoes to same skillet and saute until asparagus is heated through. (I cut mine with cooking scissors as it was sauteing in the skillet) Transfer to plate.
Cook tortellini according to package directions. Drain pasta water and add the chicken and asparagus mixture to pasta pot. Add the pesto and cherry tomatoes and mix to incorporate. Add the tortellini back in and toss. You can add more pesto if you desire.