So, I love tomato bruschetta. What’s not to love? It’s literally everything I can’t live without in one dish. Minus bacon. And red wine. But rest assured, we consume plenty of both in our spare time – just not in our bruschetta. Which is a good thing, my friends. Trust me.
Now, I love tomatoes – be it in the form of salsa, tomato sauce, you name it, sign me up. Oh, and add basil, mozzarella, balsamic, garlic, Parmesan, and everything else in this beautiful world that turns simple tomatoes into heaven? Um, yes. I’m first in line.
Now, I don’t love ton’s of bread [hi, I need room for wine], and would probably rather eat this by the spoonful – but hey, that’s what the sous chef is there for, right? Yes, I’m positive that’s what he’s there for (he agrees, too). But he’s also there to poach, steal, sneak, snatch and/or commandeer whatever I’m preparing before anything is even close to ready [read: fresh mozzarella must be concealed from the line of sight], so stealth-like kitchen maneuvers come into handy more often than not in this household.
But my friends, this is so delicious. And we have friends and family over so often who are vegetarian, pescatarian, etc. and me being a ravenous carnivore (lover of all meats, sausage enthusiast, red meat fanatic – call it what you will), I struggle from time to time to come up with appetizers that our vegetarian friends will love. But this one is a no-brainer, and thank goodness for that. Because, well… #cheeseoncheeseoncheese. Oh, and it’s also super easy to make, and of course, doesn’t require any cooking at all. Which, when you’re in a rush, or are entertaining, that’s the best kind of cooking there is. Also, you can make this ahead, so, it’s really a win-win for everyone. You won’t go wrong!
| Prep Time | 30 minutes |
| Servings |
people
|
- 8 vine-ripened tomatoes seeds removed, diced
- 2 cloves garlic minced
- 1/3 cup freshly grated Parmesan cheese
- 8 oz. fresh mozzarella pearls
- 1/2 cup packed basil chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
- sliced baguette for serving
- balsamic glaze optional, for dirizzling
Ingredients
|
|
- In a large bowl, combine the diced vine-ripened tomatoes, minced garlic, Parmesan cheese, mozzarella pearls, chopped basil, balsamic vinegar, olive oil, salt and pepper.
- Place a spoonful of bruschetta atop the baguette slices, drizzle with balsamic glaze, and enjoy!
You could go a few different ways with a wine pairing for this bruschetta: a light red, say a pinot noir. or perhaps a crisp and refreshing white. The sous chef is partial to pairing this with a sauvignon blanc, our choice being the 2p15 Nobilo Icon Sauvignon Blanc. It's packed with fresh citrus flavors, think melons, zesty fruit, and has a juicy, clean finish. A great wine to pair with our bruschetta. Cheers!
Leave a Reply