Italian Bruschetta

Italian Bruschetta

Our dear friends, Nancy and Richard, went to Italy last summer to celebrate their 50th wedding anniversary! While they were there, they arranged to take a cooking class. One of the recipes they learned was Italian bruschetta. Since then, Nancy has made this for us, and I have made it several times as well. It’s delicious every time! Of course, I updated my version with a few of Melissa’s Modifications.

Stay tuned for the rest of the month as well. We’ll focus on easy and delicious appetizers.

To Healthy Eating,

Melissa

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Italian Bruschetta
There's nothing like a delicious tomato bruschetta on a piece of crusty rustic bread! It's so very good as a starter.
Cuisine Italian
Prep Time 15 minutes
Cook Time 00
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 00
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Dice the tomatoes and put in a bowl. Add the torn basil leaves.
  2. *Chop garlic. Sprinkle a pinch of salt on top, then smear the salt into the garlic with the flat side of a knife until a paste is created and the juices have released from the garlic.
  3. Add garlic paste to the tomato mixture.
  4. Add pinch of salt and pepper along with 3-4 Tbsp. of olive oil. Mix together well. Let the mixture marry for 5 minutes or so.
  5. Slice the bread, and grill on both sides until both sides are crusty but soft enough in the middle.
  6. Grate fresh garlic on the bread.
  7. Scoop tomato mixture onto the bread. Garnish with fresh basil as desired.
Recipe Notes

Melissa's Modifications:  This is a simplistic and easy recipe to prepare and serve. As a modification to this recipe, I have added fresh mozzarella or parmesan on the top, then broiled for a few minutes to melt the cheese before serving. If you do not eat dairy, use Violife plant-based cheeses. They are great alternatives. You can also make a cashew-nut-based ricotta cheese. The recipe is featured in my "Tasty Vegan Lasagna" recipe (posted last year in March).

Nutritional Values: 1 Serving - 123 Calories; 9g Fat; 3g Carbs; 1g Fiber; .8g Protein

With Added Violife plant-based cheese: 137 Calories; 10.2g Fat; Sodium 36.4mg; 3.9g Carbs; 1g Fiber; .8g Protein

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