Spicy Tomato BruschettaPosted: August 31, 2011
I love bruschetta. Talk about versatility – serve it as an appetizer, at a dinner party or just as a lazy afternoon snack. The combination of fresh tomatoes, fragrant basil and spices is barely even a recipe, but a treat every single time. September is the last month of tomato season in the Northeast; I highly suggest you get out to your nearest farmers market this fall season and grab some freshly picked tomatoes while you can. Tomatoes, of course, are packed with tons of antioxidant nutrition.
Like I said…this is barely a recipe. Having said that, I feel a strong need to inspire (or remind) you to make bruschetta so here it is!
Serving Size (2-4 people / 10-15 slices)
Estimated time: 20 minutes
- 1 baguette
- 2 large tomatoes, gutted and diced into small squares
- 1/4 cup fresh basil, chopped
- 2 teaspoons salt
- few turns of a black pepper mill
- 2 teaspoons crushed red pepper
*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.
- cut baguette into slices and broil each side for 3-5 minutes until toasted. important to toast here to avoid tomato juices from sogging up the bread.
- combine tomatoes, basil, salt, pepper and crushed red pepper in a bowl and mix. make sure to discard the inside of a tomato…only use the shell! here’s an important youtube video on how to do this.
- drain any excess tomato juice in the bowl.
- spoon bruschetta mixture on each toasted slice and serve.