According to my mom’s chef-friend, bruschetta is pronounced brew-sKeh-tah NOT brew-sHeh-tah. Who knew!?
This was an easy appetizer to whip up for company on short notice. And, it’s pretty dang healthy unlike so many other snacks and apps. As much as I love chips and queso, I hate the feeling after indulging on grease, salt and cheese and ruining my dinner. Okay, that doesn’t always happen but point is, you feel much better after eating fresh tomatoes and olives!
I’ve been wanting to make bruschetta for a while and since we happen to have all of the ingredients at home last night, I went for it. I also had a sweet little helper in the kitchen ;).
–3 handfuls of cherry tomatoes, sliced into fourths
–1 handful green olives, sliced into fourths
–1 handful kalamata olives, sliced into fourths
–1/2 shallot, chopped
–2 cloves garlic, minced
–2 Tbsp Parmesan cheese
–1 Tbsp basil (I used dried but fresh would be better!)
–1 tsp oregano
–2 Tbsp olive oil (plus more to drizzle on bread)
–1 Tbsp red wine vinegar
–juice from 1 lemon
–salt and pepper
–1 baguette, sliced
Directions: Preheat oven to 400 degrees F. Mix all ingredients, except baguette, in a bowl and stir evenly. Place baguette slices on a pan and drizzle with olive oil (we also rubbed the pieces with garlic which is optional–you could also sprinkle garlic powder for a short cut!). Toast in oven for about 5 minutes or until lightly toasted. Serve bruschetta on toasted bread and enjoy!