Quick and Easy Bruschetta
Bruschetta is not just a appetizer, it can also be enjoyed as a side, as a dip, or even added on top of your main dish.
Ingredients
- 5 Roma Tomatoes
- 2 Tbsp Olive Oil Plus extra for sauteing onion and garlic.
- 1/4 tsp Salt
- 1/4 tsp Ground Pepper
- 1 Small Sweet Onion
- 1 tsp Minced Garlic
- 1 tsp Dried Basil
- 1 1/2 tsp Fresh Oregano
- 1 Tbsp Balsamic Vinegar
- 1 loaf Baguette
- Oil To drizzle on the bread.
- 1 Clove Garlic To rub on the bread before baking.
- Vegan Shredded Cheese Optional
Instructions
- Clean and slice the tomatoes in half, scrap all the seeds out, slice and dice, and add it to a medium sized bowl.
- Slice and dice a onion, add to a medium sized skillet with oil.
- Next, add minced garlic and cook on a medium heat until everything starts to brown.
- Once done, remove from the stove and add to the bowl with the tomatoes.
- Clean the fresh herb of choice and cut into ribbons.
- Add the herbs, balsamic vinegar, salt, and pepper to the tomato mixture.
- Stir everything together, cover and place into the refrigerator for about a half hour.
- Prepare the baguette while the buschetta is in the refrigerator.
- Preheat the oven to 375°F, prepare a baking sheet with parchment paper, and set aside.
- Slice the baguette into 1/2 to 1 inch slices and place them on the baking sheet.
- Clean a garlic clove and cut in half.
- Drizzle the slices with olive oil, and rub the garlic clove on to the baguette.
- Optional, add shredded cheese before baking or sprinkle the cheese on top of the bruschetta before serving.
- Place into the over for 5 to 7 minutes, watch these carefully so that the pieces do not burn.
- Remove the bread from the oven and top with the fresh bruschetta.
- If you want to add cheese, shred cheese on top and return to the oven for just a couple minutes.
- Remove and serve this Quick and Easy Bruschetta.
Notes
Notes: You can save the tomato seeds for another recipe.
Ways to use the Bruschetta
As a Dip,
Top your main dish,
Or try it as a side.