Bruschetta
Confession (cue Usher) I am in love with the jarred bruschetta from Trader Joe's. For me, it is the perfect breakfast on nice chewy bread with some green juice to sip. While it's nothing compared to fresh bruschetta, I really like it for the product it is. I love that it's salty and tangy and lightly garlic-y. But I always pause before suggesting the TJ's bruschetta to someone, because something in there is honestly addicting...it is hard to not finish a jar.
Today I made my own bruschetta and the freshness was everything. Making your own is also great because you can control the oil and salt levels (and feel less guilty about eating the whole portion, lol). I served it on an oven toasted, sliced ciabatta baguette that I rubbed garlic and olive oil. It was absolutely scrumptious and one of the most flavorful dips I've had in a long time, and it only took about 15 minutes from start to finish.
Bruschetta
3 medium-large on the vine tomatoes (chopped)
1 Tbsp balsamic
1 tsp EVOO
4-5 cloves garlic (minced and smashed)
handful of fresh basil (about a dozen leaves)
salt, to taste
black pepper, to taste
1. Toss everything into a bowl and stir well. You can eat immediately or refrigerate for a few hours first.
Today I made my own bruschetta and the freshness was everything. Making your own is also great because you can control the oil and salt levels (and feel less guilty about eating the whole portion, lol). I served it on an oven toasted, sliced ciabatta baguette that I rubbed garlic and olive oil. It was absolutely scrumptious and one of the most flavorful dips I've had in a long time, and it only took about 15 minutes from start to finish.
Bruschetta
3 medium-large on the vine tomatoes (chopped)
1 Tbsp balsamic
1 tsp EVOO
4-5 cloves garlic (minced and smashed)
handful of fresh basil (about a dozen leaves)
salt, to taste
black pepper, to taste
1. Toss everything into a bowl and stir well. You can eat immediately or refrigerate for a few hours first.
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