This post is coming at you from Germany! I’ve been here almost three days now visiting a friend and I’m really enjoying the time away. The last month was probably my busiest yet, and my body made it very obvious it was overdue for some rest time by demanding I take 3 hour afternoon naps the last two days…
When I wasn’t napping or trying out my first bath bomb (why have I never gotten one before?!) I was spending lots of time in the kitchen trying out new recipes and remaking some old favorites. This bruschetta has been gracing my table (and stomach) for years and now it’s finally making it on the blog. Bruschetta is one of those dishes that is so simple, but adds an extra freshness and flair to a meal.
Tonight I’ll be serving it with a fancy pasta dish I’m making for JP’s birthday dinner. Italian is his favorite cuisine so I’ve gone all out and will be surprising him with it when he gets home from work.
I highly advise using the freshest ingredients you can find. My favorite type of tomatoes to use are roma, but cherry also work well. In this dish (and every dish in my opinion) it’s definitely worth mincing your own garlic – no powder and no pre-minced from the jar (looking at you, mom). All in all you can whip this together in a matter of minutes, just depends on how fast you can chop.
Ingredients
4 roma tomatoes
1/2 red onion
3 Tbsp fresh basil
2-3 cloves fresh garlic
salt and pepper to taste
1/4 C balsamic vinegar
bread for serving
Directions
Finely dice the tomatoes and onion and put in a small bowl
Mince the basil and garlic and add them to the bowl along with the salt and pepper.
Stir everything together and let marinate while you prepare the balsamic glaze.
In a small pan over medium heat add the vinegar and stir until it becomes thick enough to leave streaks on the bottom of the pan.
Spoon bruschetta over slices of bread and then drizzle with balsamic glaze and enjoy!
