This is one of my favorite dishes because it could be breakfast, lunch or dinner. I’ve had it as all three, sometimes in one day. It’s a really great cheap Summer meal if you have an oven. Just heed the main rule of broiling: DON’T LEAVE THE KITCHEN WHILE BROILING THE BREAD!
There’s something really satisfying about bruschetta. It hits all the little places in your tastebuds that make you happy, and deeply satisfies you at the same time. It’s also incredibly healthy. Chow down on this Italian delicacy. Usually, this performs as an appetizer, so feel free to use it that way at your next occasion.
Let it be noted that this is the first dish that taught me to keep a HIGH quality olive oil around at all times. The greener the better. Don’t be fooled by green glass.
Ingredients: (serves 2)
- Crusty white bread (I’ve used good quality whole wheat before, just make sure it has a nice crust and an inside that stands up well to toppings.) Slice it thick.
- 2-3 cups of the sweetest small tomatoes you can find. cherry tomatoes are great, “Earli Girls” are best, in a pinch you can use Romas. Chop them as small as you can. Remove seeds if you have picky eaters.
- 2 cloves of garlic – one for the garlic press, one cut in half.
- 1 cup of finely minced basil
- 1/4 cup finely chopped red onion
- 2 cups of your favorite shredded cheese (mozzarella flavor is best)
- 2 Tbs high-quality balsamic vinegar
- 3-4 Tbs high-quality olive oil
- finely ground salt/pepper to taste
- In a medium sized bowl, combine 1/2 cup “cheese”, diced tomato, diced onion, minced basil, one pressed garlic clove, balsamic vinegar, 1 Tbs olive oil and salt/pepper to taste. Toss well, and set aside for about 30 minutes.
- Place your thickly sliced bread on a baking sheet and turn your oven to broil on high
- Cut one of your garlic cloves in half and rub the cut side it on each slice of bread to transfer the flavor
- sprinkle the “cheese” shreds on the bread slices evenly in one layer.
- Drizzle olive oil on the bread
- Then broil the bread slices until the “cheese” until melted. This happens quickly, so don’t leave the kitchen. Just keep checking. This makes the bread toasty, ingrains the garlic and melts the cheese in one go.
- Once the “cheese” is melted, pull the slices from the oven.
- Place bread slices on your serving plates and top with the tomato mixture. Try to drain out the tomato liquid if you have picky eaters. (I don’t mind if my bread gets slightly soggy with the tomato juices.)
- The final touch is to drizzle everything with one more pass of olive oil. Then munch. You’ll be in heaven.