I remember the first time my mom and I made bruschetta.
It was many summers ago.
It was a time when we scoured the internet for recipes when we wanted to make something more often than we tried to come up with recipes on our own.
I remember finding the recipe, getting the ingredients and starting. It was a process. The recipe we used had us slicing an ‘x’ at the bottom of each tomato, plunging each tomato in a pot of boiling water, transferring them to a bowl of cold water, peeling the skin off, slicing each tomato in half, squeezing out the tomato seeds and then finally, chopping the tomatoes. Whew. It was quite the job.
I will say, I remember that bruschetta being so good. We made it that way several times, and it was always an impressive dish when served to others.
But, we started looking at it as a lot of work. If we wanted to whip up a quick meal, that bruschetta could never be a part of it. It was so delicious, but just too time consuming.
Over time, we looked for ways to streamline the process, and basically, this is what we came up with. It’s simple and easy, and something that many people, I’m sure, probably already do. It’s so easy that it’s silly to even call this a recipe. But, if anyone reading this is in our shoes and looking for a simpler bruschetta, this is it.
I do have to say, I don’t have anything wrong witht the process I talked about above. The way we made it before was great. It was delicious. There was nothing wrong with the taste. I wouldn’t even say I won’t make bruschetta like that again someday. This is just a way to make it any night of the week. If you’re in a hurry, or just really hungry, this is the best.
This version does have tomato seeds and tomato skin, while the other doesn’t. That was what the process was for — to remove the skin and seeds. For me, the skin and seeds aren’t a problem. It’s all about the flavor. Chopped tomatoes, basil and onion, good olive oil, a touch a salt and pepper, crusty bread and a sprinkle of parmesan. It’s simple deliciousness at its finest.
This dish is best with fresh, summer tomatoes. I got mine from Three Springs and they couldn’t be better! Enjoy this summertime dish!
1 baguette (I used a mini one!)
4 cups of grape or cherry tomatoes
4 tablespoons fresh basil
1 small red onion
Salt and pepper
Dice the tomatoes. Chop the basil. Dice the red onion. Place all three into a bowl and stir. Add a drizzle of olive oil, about 2 tablespoons, and salt and pepper, to taste. Stir well.
Slice the baguette. Brush each slice with some olive oil and place under the broiler for about a minute, or until the bread begins to get crispy. Spoon the tomato mixture onto each slice of bread. Sprinkle cheese on top of the tomato mixture. Place the bruschetta back under the broiler for several minutes, until the cheese is melted and bread is at desired crispiness.
-The amounts I provided are a guide. If you like more or less basil/onion, adjust accordingly.
-Use any cheese that you like.
-The tomato/basil/onion mixture will keep in the refrigerator for several days.
-These are a bit messy to eat, but so worth it!