Bruschetta

Side Note:  Thank you for your positive and encouraging words about the technical difficulties I am having here at For the Love of Cooking.  It’s been a stressful and frustrating process.  I am really hoping that all of the problems are fixed.  Hopefully the header will be up and running soon.

While looking on the Pioneer Woman’s site for the link to her baked French toast I came across this recipe for bruschetta that looked irresistible to me.  I just happened to have some left over French bread, some yellow & red cherry tomatoes, and fresh basil.  It was meant to be.  Truly.  I made this for lunch and it was so quick and easy I literally had it ready to eat in less than 10 minutes.  How great is that?  I loved that she sautéed garlic first and added it to the tomatoes – it gave them so much flavor!  It was such a light, healthy, and delicious lunch.  I think I may have it again tomorrow.

Heat the olive oil in a skillet over medium heat.  Add the minced garlic and cook, stirring constantly, for 30 seconds.  Remove the garlic from the skillet and place it into a bowl.  Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.

While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic.  Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste.  Spoon the mixture onto the bread.  Serve immediately.  Enjoy!

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Bruschetta

Yield: 1

Prep Time: 5

Cook Time: 5

Total Time: 10

Ingredients:

1 tsp olive oil
1 clove of garlic, minced
3 pieces of French bread (or baguette)
Handful of yellow cherry tomatoes
Handful of red cherry tomatoes
5-6 leaves of fresh basil, sliced into ribbons
2 tsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove the garlic from the skillet and place it into a bowl. Place the pieces of bread in the skillet and cook each side for 1-2 minutes or until golden brown.

While the bread is cooking, slice up the tomatoes and basil then toss them together with the garlic. Drizzle some balsamic vinegar on the tomatoes then season with sea salt and freshly cracked pepper, to taste. Spoon the mixture onto the bread. Serve immediately. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Pioneer Woman

 

 

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28 Responses to “Bruschetta”

  1. 1

    bellini — January 26, 2012 @ 11:20 am

    The pioneer country woman strikes again!

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  2. 2

    gloria — January 26, 2012 @ 12:24 pm

    This brushetta is perfrect!! I love the cherry tomatos!

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  3. 3

    Katarina — January 26, 2012 @ 12:30 pm

    These look so delicious!

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  4. 4

    Jenn's Food Journey — January 26, 2012 @ 12:34 pm

    Don’t you just love technology? :)
    I love bruschetta… simple and the perfect snack at any time!

    [Reply]

  5. 5

    Kim in MD — January 26, 2012 @ 12:34 pm

    My family loves bruschetta, and I make many differents versions of it. This is the classic, perfect combination. Olive oil, garlic, basil and tomatoes…delicious! I’m sorry you are having trouble with your new site, Pam. I am a perfectionist, too, and can imagine how frustrating this must be for you! Hang in there…I’m sure you will get the bugs worked out soon!

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  6. 6

    Blond Duck — January 26, 2012 @ 1:21 pm

    This sounds like the perfect lunch. Can’t go wrong with PW!

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  7. 7

    Jenni — January 26, 2012 @ 1:25 pm

    The bruschetta looks great! I can imagine how frustrating this all is, but it will all be worth it in the end!! Also, I do believe your header is working again! It looks great! :)

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  8. 8

    Adele — January 26, 2012 @ 1:57 pm

    I love bruschetta -will have to try this variation. Glad your site is working now!

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  9. 9

    jackie @ marin mama cooks — January 26, 2012 @ 2:13 pm

    Hi Pam! I wanted to let you know that your posts still come across my blogger dashboard in case you were curious.. I love bruschetta and this recipe reminds me of this avocado and sea salt one that I need to make for lunch soon. I love how you make yourself a nice lunch everyday. Most people do not take the time to do that and I think it’s important.

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  10. 10

    Diane — January 26, 2012 @ 2:16 pm

    Mmmm this looks to delicious. Diane

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  11. 11

    Lynda — January 26, 2012 @ 2:38 pm

    Oh my, your bruschetta looks fantastic Pam. I can make a meal out of this!
    I hope your technncal difficuties will clear up soon. I’m sure all the bugs will get worked out. Your new site looks grat!

    [Reply]

  12. 12

    lenia — January 26, 2012 @ 3:13 pm

    It looks mouthwatering!Kisses,dear!

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  13. 13

    Peggy — January 26, 2012 @ 6:09 pm

    This sounds really good!

    [Reply]

  14. 14

    Marjie — January 26, 2012 @ 7:08 pm

    Ree does have some great ideas, doesn’t she? I’ve been using my new broiler for toasting of late, because the temperature can be lowered, and my breads are just wonderful broiled with toppings. This could be adapted, too.

    [Reply]

  15. 15

    Chandani — January 26, 2012 @ 7:35 pm

    Love that fresh and vibrant tomatoes.

    [Reply]

  16. 16

    zeynep — January 26, 2012 @ 9:27 pm

    this is seeming delicious
    i didnt eat but i want to eat
    i will try than your recipe
    thank you to much

    [Reply]

  17. 17

    Cooking Lady — January 26, 2012 @ 10:40 pm

    They look so fresh and yummy thanks for sharing love the pic

    [Reply]

  18. 18

    Mary — January 26, 2012 @ 10:42 pm

    Lovely bruschetta – chunky and full of flavor
    mary x

    [Reply]

  19. 19

    Beth — January 26, 2012 @ 11:26 pm

    So sorry to hear about the problems you’ve been having. In the meantime, your bruschetta looks great!

    [Reply]

  20. 20

    Words Of Deliciousness — January 27, 2012 @ 1:39 am

    This bruschetta looks yummy. It is nice when you fix something that is delicious that fast.

    [Reply]

  21. 21

    Joanne — January 27, 2012 @ 2:03 am

    I tend not to eat tomatoes in the winter, but cherry tomatoes are my one exception…I just love them so much! This bruschetta sounds like it would be a breath of fresh flavor!

    [Reply]

  22. 22

    Deena@StayatHomeFOODIE — January 27, 2012 @ 3:34 am

    Gorgeous!
    I’m waiting for tomatoes to come back into season. I’m starting to really miss the good, farmer’s market kind.

    [Reply]

  23. 23

    Rona — January 27, 2012 @ 1:29 pm

    Wow, this looks amazing! Ironically my 2 & 4 year old picked out the ingredients for this at our local farmers market yesterday afternoon. Guess we will be enjoying this recipe today!

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  24. 24

    Chris — January 27, 2012 @ 11:08 pm

    This makes me feel all summery inside! Don’t let the computer glitches get you down. And don’t feel bad that the code on your website stripped my hard drive of all data including photos and recipes I have stored for years. (just kidding! breathe)

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  25. 25

    Bernideen's Tea Time Blog — January 28, 2012 @ 10:54 pm

    I agree with everyone else! The cherry tomatoes on top – never done it like that – looks wonderful. If anyone has a garden – this is the answer to abundance!

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  26. 26

    Chels R. — January 28, 2012 @ 11:50 pm

    Oh, Bruschetta, How I love thee! I could eat it every day!

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  27. 27

    Gloriously Good Food (Frederika Roberts) — January 29, 2012 @ 5:48 pm

    Great blog, beautiful recipes, beautifully presented! :)

    [Reply]

  28. 28

    Maranda — February 5, 2012 @ 2:43 pm

    This looks beautiful AND delicious. One of my favorite foods is bruschetta. And I LOVE balsamic!!!

    [Reply]

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