Bruschetta is a very simple dish to make. It just starts with slices of baguette as a base and any toppings you wish. Normally tomatoes are parboiled and peeled before making this dish. But when boiled and peeled, tomatoes have a tendency to become mushy and soggy. So I thought of using fresh tomatoes with some sundried tomatoes which gives a very strong flavor. But the options are endless. You can use any topping as you wish. See variations below.
Ingredients:
- 5 slices of French bread/baguette
- Extra virgin olive oil
- 1 large tomatoes on the vine
- 1 clove garlic minced
- 1 sundried tomatoes in oil
- 5 – 6 pitted black olives chopped
- Couple of fresh basil leaves
- Salt to taste
- Mozzarella cheese to sprinkle
Method
- Brush olive oil to baguette and toast until lightly golden and set aside
- Chop tomatoes into very small pieces, also chop the sun dried tomatoes into small pieces
- In a bowl mix chopped tomato, minced garlic, sun dried tomato and salt. Add about 2 or 3 drops of olive oil and mix thoroughly
- Top each baguette with a spoonful of the tomato mixture and sprinkle with black olives and basil leaves
- Sprinkle mozzarella cheese and broil at 450F for about a minute or until cheese is melted and start turning golden
- Serve warm
Variations: Try using different herbs such as parsley. Instead of just tomatoes try mixing white/navy beans with tomatoes as a topping or another variation can be using portabella mushrooms. When using portabella mushroom, try sautéing with different spices such as ground coriander, cumin and paprika.
