We like food around here. Good food. Fresh food. Flavorful food. It all equals full, happy bellies.
Which explains the mystery of shrinking of pants. But that’s another post.
Our garden just happens to be bursting with succulent, sun-ripened tomatoes and fresh, aromatic herbs…so bruschetta was a no-brainer appetizer when friends joined us for dinner earlier this week.
It’s no surprise, really, seeing the marriage of basil and tomato, balsamic vinegar and garlic, and mozzarella and French bread {it was a big wedding} make ones palate sing.
“Hall-le-lu-jah!”
This is, hands down, the best bruschetta we’ve ever had, and the fact that it was quick and easy to make, made this recipe even more fabulous.
I was slipped this recipe last year by a friend at church when she happened to notice me lingering by her bruschetta platter for 35 minutes. I may or may not have eaten most of them.
She took pity on me and decided to feed my newly-discovered addiction with the formal how-to.
I recently found it folded up in my bible. It’s sacred Bruschetta, go figure. And while I didn’t measure most of the ingredients I haphazardly threw into the bowl, it’s hard to mess up this glorious combination of ingredients.
Best-Ever Bruschetta
Ingredients:
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1 1/2 cups of fresh tomatoes, seeded and chopped (smallish chunks)
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1/2 cup of shredded parmesan cheese
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1/2 cup of finely chopped fresh basil
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3 tablespoons of olive oil
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2 tablespoons of finely chopped fresh parsley
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3 garlic cloves, minced
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2 tablespoons of balsamic vinegar
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1/4 teaspoon of sea salt
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1/8 teaspoon of crushed red pepper flakes
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1/8 teaspoon of ground pepper
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A pinch of onion powder & dried oregano
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1 French bread baguette, sliced into 1/2 inch slices
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1/4 cup of softened butter
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1 cup of shredded mozzarella cheese
Directions:
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Combine first 11 ingredients in a bowl, stir well to incorporate flavors.
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Spread baguette slices with butter, top with mozzarella.
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Place on ungreased baking sheet and broil 3-4 inches away from heat for 3-5 minutes (or until cheese is golden brown)
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With a slotted spoon, top each slice with about a tablespoon of tomato-herb mixture.
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Devour entire batch. Tell no one.
You may be pleased to know you can now easily print off recipes from my blog by clicking the little ‘Print Friendly’ button beneath each post – this allows you to edit what you want to print, like removing the drivel I insist on contributing to each {gasp}, and plucking off some of the photos of my lovely loin-fruit {if you must}.
You’re welcome.
And please, go ahead…drool over my basil. I do, every day.
Bon Appetit!
