Sometimes you just need food inspiration, right? I know I do! Those flavorful tomatoes you’ve been eyeing in the store? Here’s just what you need to make with them! 😉 In five minutes you can have your delicious tomato-basil-garlic fix perfect for a light lunch, appetizer, party food, etc.!!
Since the main ingredient here is fresh tomatoes, the quality is super important. I like Campari tomatoes the best, but I’d trade them for any flavorful heirloom variety, or even those lovable grape tomatoes. Really anything besides the lightly colored round reddish things that claim to be tomatoes. You know what I mean!
The one thing I would have changed about my pictures for this recipe is that my tomato pieces are too big. LOL. Weren’t you thinking that quietly to yourself?? 😉 I don’t know what happened!! I just got carried away and had everything mixed before I was like, ‘umm, Rebecca, what were you thinking? Your tomato pieces are dwarfing that tiny piece of bread!’ (I don’t think I actually spoke to myself out loud, tho.) Oh well, it still tasted Ahhmazzing, but just FYI. 😉
Fresh basil leaves are a must for authentic bruschetta. Pretty soon I hope to have some in the garden, but in the meantime I just buy the living basil at the store and stick it in a jar, leave it on the counter and try to remember to water it every couple of days. I absolutely LOVE having fresh things in my kitchen, and it lasts for quite awhile – as long as I don’t make too much bruschetta. 😉
For the garlic you could mince it, but something about this just tastes so great if the garlic is finely chopped. You can do it with a knife like I did for so long, or you can use a handy gadget like this Chef’n Garlic Zoom that my mother-in-law so thoughtfully gave me a while ago. It’s SO quick. And the pieces are nice and small – since I seem to have issues with size. 😉 (Click on the pic for an affiliate link if you want to check it out.)
Extra Virgin Olive Oil is the very best for the richness of the bruschetta, but if all you have is plain olive oil, don’t panic. That’ll do.
Salt – you wouldn’t think I would be picky about it. 🙂 I am. Coarse Himalayan Salt is my fave. Not only is it great for you (I’m not sure about ALL the claims concerning it, but I have to admit I love it) but the coarseness adds spark to the mixture of flavors.
And that’s all folks, just mix and spoon onto either well toasted or dense artisan bread. The juiciness of this mixture is my little critics’ favorite part, so I usually just spoon on as I serve. If you are making as party food you can prep a plateful right before serving and either have more handy or let guest help themselves. Believe me, it goes fast….
5 Minute Fresh Bruschetta
- 2 C. Chopped Tomatoes (I prefer Campari or similar)
- 10-12 Basil Leaves
- 1 1/2 tsp. Salt
- 2 T. Extra Virgin Olive Oil
- 2 tsp. Finely chopped garlic
Chop your tomatoes into tiny pieces and place in bowl.
Take several basil leaves at a time and roll them, then slice the roll creating pretty slivers, then chop these up a bit to decrease size.
Finely chop 4-5 cloves of Garlic (or mince if your prefer)
Add salt, oil, mix and serve on lightly toasted or dense bread.
Mix and let it sit for a few minutes! (Or just start spooning on bread an gobble away!)