Summer Bruschetta: Two Recipes
Simple, delicious and so easy to make, bruschetta is an Italian appetizer of rustic bread drizzled with olive oil, rubbed with garlic, and topped with the freshest seasonal ingredients. We’re making bruschetta two ways for this weekend’s Memorial Day BBQ - One with Heirloom tomatoes and fresh basil, and the other with sweet pea and mint!
Bruschetta With Heirlooms + Basil
This classic version highlights two summer favorites — fresh tomatoes and basil — livened up with goat cheese (if you please!) and a drizzle of thick balsamic vinegar. Because the flavors are so simple, we love to use high-quality ingredients. Look for the juiciest, ripest heirloom tomatoes (for the varying color and flavors) and of course, the best quality bread, olive oil, and balsamic vinegar you can find.
Ingredients:
1 1/2 cups heirloom tomatoes, chopped (cherry tomatoes also work here)
1 cup of fresh basil, chopped
1/4 cup red onion, fine dice
2 tbsp olive oil + 2 tbsp for brushing on the bread
2 tsp balsamic vinegar + balsamic glaze for drizzle
Sea salt and pepper to taste
6-8 slices of rustic bread (french baguette or ciabatta)
1 clove garlic
goat cheese, optional - can be served as a smear on the bread or crumbled on top
Instructions:
1. In a bowl, add the tomatoes, basil, red onion, olive oil, vinegar, salt and pepper and toss well.
2. Brush the sliced bread with olive oil on both sides and add to a hot skillet or under the oven broiler. Toast on each side for around 2-3 minutes.
3. Rub the garlic on the bread before topping generously with tomato mix. You can add a smear of goat cheese to the bread or serve a little bit crumbled on top. Serve right away and enjoy!
Sweet Pea + Mint Bruschetta:
IngredientsL
1 1/2 cups organic frozen peas
1 cup mint leaves
1/2 cup pistachios
1 clove garlic, minced + a clove of garlic
2 tbsp olive oil + another 2 tbsp for brushing on the bread
1 tsp lemon juice
Sea salt and pepper to taste
6-8 slices of rustic bread (french baguette or ciabatta)
Instructions:
1. Blanch frozen peas for 60 seconds in just boiling water water. Strain and run under cold water.
2. In a food processor add the peas, mint, pistachios, garlic, olive oil, lemon juice, salt, and pepper. Pulse until you get a consistency that sticks together but is still chunky. Add a touch of water as needed.
3. Brush the sliced bread with olive oil on both sides and add to a hot skillet or under the oven broiler. Toast on each side for around 2-3 minutes.
4. Rub the garlic on the bread before topping generously with the sweet pea mix.
5. Top with a spring of fresh mint, crushed pistachios or a sprinkle of sea salt. Enjoy!