I’m fortunate enough to have both a roommate and a neighbour with impressive gardens. My roommate cultivates herbs that I am perpetually picking; and my neighbour’s backyard is bursting with tomatoes, lettuce, cucumber, herbs, and other fresh produce. With such talented friends at my disposal, I decided to take advantage and make some garden fresh bruschetta.
Bruschetta is quite adaptable, so you can change it as you like. Use a blender or food processor rather than crushing by hand (remembering to keep the bruschetta nice and chunky); use balsamic or no vinegar at all; and even replace the tomatoes with avocado!
- Tomatoes. (I used about 20 tomatoes of varying sizes, so just adapt the recipe depending on how many/what kind of tomatoes you use!)
- 1/4 red onion, finely chopped
- One clove of garlic, finely chopped
- Handful of fresh basil, finely chopped
- Drizzle of olive oil and red wine vinegar (roughly a tablespoon each)
- Salt and pepper to taste
- Beautiful, crusty baguette sliced into rounds and toasted
Slice your tomatoes into cubes, and toss them in a bowl. Toss in your chopped red onion and garlic. Mix in your fresh basil, drizzle your olive oil and red wine vinegar, and grind some salt and pepper on top. Serve on sliced, toasted baguette, and enjoy!
I made my bruschetta to pair with an Italian dinner: fusilli pasta with zucchini, mushrooms, and a thick tomato sauce; garlic bread; and a marvellous Malbec that I recently bottled at the Wine Factory in New Westminster. This easy dish is great for a potluck, a night in, or just a lil’ snack!