We've been wanting to make bruschetta for a long time. Like forever. We don't know what was stopping us. We've done tomato, basil, mozzarella skewers as well as caprese salad and other variations on the tomato/basil combo.
Recently we've been perusing The Mediterranean Vegan Kitchen and came upon a bruschetta recipe. We thought, Let's do this!
So, we finally did.
Our recipe is a variation on the one found in the book. Served on thick slices of toasted sourdough bread, it was gobbled up within hours.
Here's what you need and how you do it
Effort required: Truly 1/2 assed
2-3 medium sized ripe tomatoes (or 4 to 5 plum/roma tomatoes), chopped
1/2 cup pitted kalamata olives, chopped
1/3 cup basil, finely chopped
1-2 Tablespoons olive oil
2 cloves fresh garlic, minced
1 teaspoon red wine vinegar or balsamic vinegar
Coarse salt and freshly ground pepper to taste
Toss all ingredients together in bowl. Let sit for an hour to blend flavors. Drain if necessary.
Serve on toasted bread of your choice.
For a printable version of this recipe, click here.