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Simple Garden-Fresh Bruschetta on WOTV 4 Women

Simple Garden-Fresh Bruschetta
on WOTV 4 Women

Need quick eats for a relaxed summer’s evening? Capture the flavors of the season with a fresh summertime classic, bruschetta.
These open-faced sandwiches can be served as a snack, hors d’oeuvres or meal. Although the bread is toasted, this dish does not have to be served hot which is convenient in the heat of summer and since both the toast and the bruschetta can be made in advance, your alfresco dining can be relaxed and casual. You could even grow a few of the ingredients yourself like the basil, green onions and tomatoes. 
Remember, this is only a base recipe. Have fun experimenting with different herbs like parsley, thyme or rosemary or adding other ingredients too like olives or artichoke hearts.

For a 30 a thirty second tutorial, click play on the video player below.

Garden Fresh Bruschetta 
(V/GF/R)
Makes 2 cups
4 Tomatoes, seeded & chopped
1 t Sea salt 
4 Garlic cloves, minced
3 Green onions, chopped
¾ C Basil, chiffonade
2 T EVOO
1 T Balsamic vinegar
1/8 C Nutritional yeast, reserved for garnish
Perparation:
Seed and chop tomatoes, then sprinkle with sea salt, mix and set aside to marinate while preparing other ingredients. Mince the garlic, chop the green onions, chiffonade the basil and add to tomato mixture. Add EVOO and balsamic vinegar and mix to incorporate flavors. Serve with a side of nutritional yeast to sprinkle on top of each bruschetta. This will add a nice mild cheesy flavor in place of parmesan or mozzarella. The bruschetta can be made hours in advance. The longer it sits the better the flavors will taste. I like to serve mine at room temperature. 
Toast
1 Loaf Italian or French bread
1 Garlic head
EVOO
Sea salt and cracked pepper
Preparation:
Cut bread on a diagonal into pieces of toast, this increases the surface area of the open-faced sandwich. Grill bread on each side directly on the grill or a grill pan. Remove toasts from grill and immediately rub with a cut side of a clove of garlic, drizzle each with EVOO then sprinkle with sea salt and fresh ground cracked pepper.  Prepared toasts can sit until ready to add bruschetta topping. 
*For a gluten-free version of toast use gluten-free bread or for a raw version serve on a romaine leaf or with flax crax.

Ingredients available at D&W Fresh Market.