My sister and I have started a new Thursday night tradition. We have each other and our hubs over at each other’s homes, alternating weeks. It’s become a coveted time of laughter and good food! The perfect way to break up the week.
When they came over to our place, I made bruschetta as an appetizer and they enjoyed it so immensely! What I love about bruschetta is it’s delightfully light, looks impressive, but is deceptively easy to make! So I thought I’d share my recipe with you all–because that’s what friends are for!
Speaking of bruschetta, I must confess a pet peeve of mine—when people call it “broo-shetta.” Being the little Italian girl that I am, hearing bruschetta mispronounced is like nails on a chalkboard for me. Haha. “Broo-sketta” sounds far more beautiful, don’t you agree?
- 2 tomatoes, petite diced and seeded
- 1/2 onion, petite diced
- A few leaves of basil, chopped
- A sprinkle of salt
- Freshly ground pepper
- A dash of garlic powder
- 1 to 2 TB of olive oil
- Balsamic vinegar
- In a bowl, combine tomatoes, onion, basil, salt, pepper, garlic powder, and olive oil.
- Refrigerator mixture until ready to serve.
- Slice baguette into 1/2 inch pieces.
- Drizzle with olive oil and garlic powder and toast in even for 5 minutes at 350 degrees. (Or until desired crispiness.)
- In a small pan, simmer balsamic vinegar until it bubbles and reduces in volume. It will continue to thicken as it cools and will form a glaze. Set aside.
- Spoon tomato mixture on each slice of bread and drizzle the balsamic glaze on top.
-From the kitchen of Julia Brown
I love how light and refreshing this appetizer is! The perfect cheese board pairing! May this recipe delight your tummy and wow your guests.