Jul 16, 2010

Simple Tomato Bruschetta

Tomato Bruschetta

I’m really into bruschette these days. Like, really into it. I keep trying to come up with new and bizarre toppings. It takes hardly any time to whip up a huge batch, add several different toppings, fill up a few pretty platters and serve them as an appetizer. Crowd pleaser, I tell ya. This topping is derived from a yummy pasta dish I used to make a lot, until I gave birth to a child who hates artichokes with the passion of a thousand fiery suns.

Last weekend I figured why not turn it into a bruschetta? It worked out beautifully. Like it is with a lot of simple Italian recipes, this one falls or stands by the quality and freshness of the ingredients.

Ingredients:

French bread
2 big ripe tomatoes
1 mozzarella ball
2 artichoke hearts
fresh basil
1 tbsp oil
2 tsp red wine vinegar
2 tsp balsamic
1/4 lemon
pepper
salt

Optional: red or spring onion



Directions:

It’s a really simple recipe with only a small handful ingredients. My kinda food.
Tomato Bruschetta

Wash, dry and finely chop the tomatoes. Look for really red, plum tomatoes.
Tomato Bruschetta

You can use them as is, but I choose to drain them while I’m moving on with the recipe. This way the bread won’t get all soggy.
Tomato Bruschetta

Finely chop the soft part of the artichoke hearts and rip the mozzarella into small pieces. Don’t chop it, ripping it looks way better.
Tomato Bruschetta

One or two finely minced green onion or a small part of thinly sliced red onion add a wonderful zing as well.

In a bowl you combine the oil, red wine vinegar, balsamic and splash of lemon juice with 1 small grated garlic clove. Mine was humongous! I used 1/3 of it and used the rest to rub on the bruschette.
Tomato Bruschetta

Check this out, my new ‘waste’ bowl, that’s a bowl I keep on the kitchen counter to dump all the peels, wrappings etc while I’m cooking. I don’t think I ever mentioned my unhealthy love for anything that even remotely resembles a flower power flower, have I?
Tomato Bruschetta

I dumped the tomatoes, artichokes, mozzarella and dressing into the bowl, mixed it up and seasoned with a good pinch of salt and black pepper.
Tomato Bruschetta

Finely chop a handful basil and add it to the bowl as well. Tomato Bruschetta

The bruschetta, you’ve seen how I made those in my garden puree bruschetta, right? Just slice the bread, brush oil on top and pop them in a hot oven until golden brown and crispy. Rub a halved garlic clove over the bread while it’s still warm.
Tomato Bruschetta

Top the bruschetta with the tomato mix and serve with a nice glass prosecco. Summer time!
Tomato Bruschetta

Simple Tomato Bruschetta
Ingredients
    French bread
    2 big ripe tomatoes
    1 mozzarella ball
    2 artichoke hearts
    1 garlic clove
    fresh basil
    1 tbsp oil
    2 tsp red wine vinegar
    2 tsp balsamic
    1/4 lemon
    pepper
    salt
Directions
    Wash, dry and finely chop the tomatoes (optionally drain them). Chop the artichoke hearts (soft part only) and rip the mozzarella in tiny pieces. Combine the oil, red wine vinegar, balsamic, squeeze out the lemon juice and grate the garlic in there as well. Mince the fresh basil.

    Put all your ingredients in a big bowl, add the dressing and combine. Season with a good pinch of salt and pepper and add the basil.

    Slice the French bread, brush it with oil and put it in a hot oven until golden brown and crispy. Rub a garlic clove over the slices while they’re still hot and top them with the tomato mix.
Variations Adding 1 or 2 finely minced green onions adds a wonderful kick.
Meal type: Appetizer
Servings: 12
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    10 Comments »

    1. 1

      Oh, I love to look at bruschette (plural of “bruschetta”). They always look so cheeful and yummy. I’ve yet to try bruschetta, though. I love your photos as always! YUM!

      Memoria on Jul 16, 2010 @ 3:12 pm Reply
    2. 2

      @ Memoria:

      Good thing to know, somehow I always assumed it was Bruschetta’s. Let me quickly change it :)

      Kay on Jul 16, 2010 @ 3:22 pm Reply
    3. 3

      Thank You Kay! I almost feel as if you wrote this post just for me!
      I wanted to do make this earlier in the week and I’ve been looking at a bunch of different recipes but I trust yours so that’s what I’m going with.

      Teri on Jul 16, 2010 @ 9:31 pm Reply
    4. 4

      The bruschetta looks great! What a cute bowl. Where did you buy it?

      Maria on Jul 17, 2010 @ 10:28 am Reply
    5. 5

      @ Maria:

      I bought it as a Dutch supermarket named ‘Jumbo’ yesterday! Also picked up the matching napkins :)

      Kay on Jul 17, 2010 @ 1:32 pm Reply
    6. 6

      Hello,
      I love those pictures.  You make great photos!
      If you wont mind I’d love to guide <a href=”http://www.foodista.com”>Foodista</a> readers to your post.  Just add the <a href=”http://www.foodista.com/recipe/DBM5JHSY/bruschetta”>foodista widget</a> to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

      Christine on Jul 17, 2010 @ 7:55 pm Reply
    7. 7

      @ Christine:

      Thanks for the compliment, but I’d rather not add someone’s widget to my postings. Thank you for the offer, though, it’s kind of you!

      Kay on Jul 17, 2010 @ 11:03 pm Reply
    8. 8

      Who doesn’t love a good bruschetta, honestly! The simplicity of it is just perfect.
      Magda

      my little expat kitchen on Jul 18, 2010 @ 1:06 pm Reply
    9. 9

      This looks perfect Kay ! The toppings are just right !

      Arch on Jul 19, 2010 @ 7:18 am Reply
    10. 10

      This looks wonderful!  I love your blog by the way – it’s my go to for most everything.  :)  I’m learning to cook, and your blog is such a help to me.  It makes it so fun!  

      Sarah on Jun 29, 2012 @ 4:49 pm Reply

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