Tomatoes, succulent. Garlic, pungent. Basil, delectable. What does that spell? Bruschetta! I just couldn’t wait to tell you what I have in store for you today. It’s like a party in your mouth! Bruschetta is, without a doubt, one of my favorite dishes, and I could eat it every single day in the summer. This dish made it to my top ten most fabulous-meals-in-the-world list!!
Basil, in my opinion, is the god of herbs. The amount of flavor it adds to a dish is just, well, heavenly! It is very versatile and can be added to so many dishes. It makes terrific pesto, which I will blog about soon, and makes my life a little happier! Just look at how pretty it is! And wait until you taste it!
As I mentioned in my last post, I don’t garden, but this recipe is a great way to use up those extra tomatoes or basil plants you might have planted too much of. Bruschetta is a perfect light meal you make with goat cheese, as my recipe calls for, or mozzarella. If you prefer a dairy-free version, this dish is delightful without the cheese. It does not require a lot of effort or time to make, so it is perfect to serve at an impromptu party or as a last-minute dinner option. It is so scrumptious, I would recommend you make double the amount. Let Bruschetta be your next summer delight!
Tomato and Basil Bruschetta
In a medium bowl combine the tomatoes, garlic, and basil. Add the olive oil and toss to combine. Season with salt and pepper according to your liking.
Turn the broiler on high. Place the sliced bread in a single layer on a baking sheet and drizzle with olive oil. Toast the bread in the broiler for approximately 5 minutes, being careful not to let it burn.
Transfer the bread to a serving platter, and spread each slice generously with goat cheese. Spoon the tomato, basil, and garlic mixture evenly over the bread slices and serve immediately. Eat up!
Preparing the bread for the broiler
Goat cheese spread on the toasted baguette
True love. Let the party begin!
This is how it’s done!
No! Wait! This is how it’s done!