Bruschetta

Since the hubs and I have gotten together, we’ve exposed each other to new foods and new tastes.  Remember, we make each other try everything and poor Tbug has to try it “12” times… LOL :).  And no, I’m not that mean… I don’t count… but it keeps her thinking that even if she’s not crazy about it, if we have it again, she’ll at least have to try it.  Like I’ve said before tastes change over time :).

Bruschetta is one of those things that hubs had never tried, but since he’s been with me, he’s tried it and LOVES it :).

A couple weeks ago at Sunday Night dinner, it was Italian themed so he was like oooooo can we make Bruschetta?  I kind of already decided on making the Tiramisu Brownies, but I said sure why not.  Actually we took both.  But Hubs got on line, looked up a recipe, and made it all himself :).  Isn’t he so cute! 🙂

Tomato Bruschetta Recipe
Yields: serves many
Prep time: 10 min

Preheat oven to 450 degrees.
In a medium bowl, mix together tomatoes, 

garlic, 

basil leaves, 

lemon juice, 

olive oil, 

salt, 

and pepper; set aside. 

Slice the bread into 1-inch slices. If you’re working with a large loaf, you’ll then want to halve each slice again. 

 
Brush one side of each slice with extra virgin olive oil. (and seasonings, like we did, if you choose)

Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
Either serve tomato mixture, room temperature, in a bowl with a spoon and lots of toasted bread slices, or tops each bruschetta with the tomato mixture and place on a large serving plate.  Try not to top too far ahead of serving, as the bread can get soggy.

 

Variation Ideas: 

• For an extra-special taste sensation, drizzle the tops of each bruschetta with balsamic vinegar (use a dropper). So good!
   
• Add some mozzarella cheese and sliced olive.