Bruschetta on Grilled Bread
I’m a busy lady. My husband is a busy dude. We’re busy people and I know you are too. This means you probably find yourself digging through your fridge, garden, pantry, or handbag (guilty!) for something to eat at some point during the week. Between my regular job as an IT Project Manager, being a wife (and sister, auntie, daughter, and friend), working on the blog, working on the house, taking care of the cats and garden, sometimes cooking a full meal is the last thing I want to do.
This is where this amazing, easy, just six ingredient bruschetta comes in handy…and tasty!
Let’s get to eating. Here’s what you’ll need to make this bruschetta:
Tomatoes - Grab enough tomatoes that once you chop them, removing the seeds, you have about 3-4 cups to add to a big, glass bowl. You’ll notice that I use all different kinds. I have a few heirloom tomatoes, red, yellow, and even some sweet, little cherry tomatoes. Dice them to the size of your liking.
Basil - The amount you use is totally personal preference. I am all about the bass…and the basil. I gathered a healthy bunch of basil from the garden and ribboned it for the bruschetta. I used about 4 tablespoons.
Heirloom Tip: Ribboning is easy. Stack your leaves then roll the layered bunch tightly. Run your knife through the length of the leaves so that the fresh cuts look like small ribbons. Easy peasy!
Garlic - Again, this is another ingredient where you can add as little or as much as you’d like. We love garlic so we go to town. I minced enough to have a heaping tablespoon at first but then added another later on after my initial taste test. Just be sure to have another garlic clove on hand for when your bread is done.
Balsamic Vinegar - Make sure you get good quality vinegar. You want it to accentuate the flavors of the other ingredients, not overpower them. I used two tablespoons. You’re welcome to use more.
Extra Virgin Olive Oil - Same here, get the good stuff! It’s meant to add a lil’ somethin’ somethin’, not drown out the other flavors. I used one tablespoon.
Salt - Salt is so important, but it's important to use it sparingly. I used roughly 1/2 teaspoon.
Once you have everything in the bowl, lightly mix everything together in a folding motion. You do not want to crush your tomatoes.
After it’s mixed, let the flavors marry. I cover it lightly and let it sit for about 20 minutes. I use this time to prepare the vehicle for this deliciousness…grilled bread.
Slice the bread so that it’s easy to grill. I cut a baguette in half crosswise and one of the halves down the middle lengthwise.
Using your fingers, lightly oil the bread. Toss on the grill, oil side down, for a few minutes or until they show light grill marks. Be careful not to burn it!
Remove the bread from the grill. Once it’s cool enough to touch, take a peeled garlic clove and rub it over the grilled side of the bread.
Top with the bruschetta and devour. Have a favorite bruschetta addition? I’d love to hear what makes your bruschetta special!