quick and easy bruschetta

This recipe is easy as pie!  It also happens to be my go-to,  inexpensive appetizer that I like to make when I go to parties or have people over.

*Note to chef- Try and make the mixture earlier than later- the longer it sits, the better!

Quick and Easy Bruschetta
(serves about 7- double up if need for more guests)


1 loaf of a whole grain or french baguette. 
1 large can of diced tomatoes 
1/2 cup of shredded Parmesan cheese 
6 garlic cloves
1/2 of a lemon squeezed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1-2 teaspoons of franks red hot sauce (or tabasco)
2 teaspoons of red pepper flakes
2 teaspoons of chili powder
2 bundles of fresh basil (the more the better!)
Sea Salt
Ground Pepper

How to (Bruschetta mixture):

Drain the can of diced tomatoes so that mostly all tomato juice is gone
Pour diced tomatoes into a mixing bowl and then add the oil, balsamic, and lemon juice, and hot sauce.

Mince garlic as fine as possible and mix in with tomatoes

Add all dry ingredients except salt and pepper.

Then, thinly dice the basil and mix in with all other ingredients (remember, the more the better!)

Lastly, generously pepper mixture.  Add salt in as needed (roughly a 1/2 tablespoon).

*Refrigerate for 30 minutes to 1 hour
How to (prepare):

Turn oven on at 450 degrees.  

Slice bread into 1 inch slices and place up on a cookie sheet.

Lightly spray bread with cooking oil

Place in the oven for 5-10 minutes until lightly browned

Finally,with a small spoon, place a scoop of the bruschetta mixture onto each toasted bread round.  Then, top with a sprinkle of Parmesan cheese.


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