Bruschetta
The weather was super hot in Vancouver this weekend, which made me think of sharing a refreshing appetizer (that you could also eat as a side dish with your meal). Super easy and quick to make, I'm sharing one of the staple recipes of Italian cuisine: bruschetta! Try and get the best ingredients possible (a juicy tasty tomato, good bread and excellent olive oil) since there are only a few key ingredients that are used in this recipe.
Recipe for 4 people:
10 cherry tomatoes or 1 organic ripe tomato
5-6 basil leaves
Extra virgin olive oil
1 garlic clove
1/2 baguette or similar bread
(extra topping: fresh mozzarella*, black olives)
Take your bread, and slice it 3/4" thick. Lay them on a baking sheet and grill them on both sides, or use a non stick pan to do so. This will not take you long, you just want the sliced bread to turn golden. Once that is done, cut the garlic clove in half, and rub it on the sliced bread.
Slice the cherry tomato in 4 equal parts or cube your ripe tomato, place it in a small bowl and add olive oil and minced basil leaves.
If you want, you can also add sliced black olives and cubed mozzarella to the bowl, and mix it all together. Add a pinch of salt, give it a quick whisk and with the help of a spoon, place the tomato mixture on top of your warm grilled bread. Drizzle with some EVO and enjoy!
Find your food here:
*You can find fresh mozzarella at the Granville Island market or at Whole Foods.
Tips:
It's best to eat bruschetta right away, as the bread could become soggy after a while. I do not recommend storing any leftover.
