Every day, I wake up at the break of sunshine and from under my super cozy leopard print duvet, I gazed out of the window thinking what a beautiful day it is gonna be. I think of the flowers that are blooming away in my garden. I think of the yummy sandwiches and tea that must be waiting for me, on my terrace.
Okay fine. I am lying. Firstly I don’t have a garden, nor do I have a terrace and secondly, I am that kinda person that would forgo my breakfast in exchange for an extra ten minutes of sleep. You can totally judge me this time round coz I totally deserve it.
IF i do have a garden, I can imagine myself sitting with a good book + a plate of these gorgeous bruschetta! Garden—> tomatoes—> bruschetta. See the link? Whenever I go to Australia next, I need to eat a plate of these too. The apartments there have the most amazing view of beaches just opposite them (they look just like a wallpaper on your desktop). Beach + white sand + dolphins + a plate of bruschetta. It goes!!
I LOVE bruschetta. Whenever I wanna have something light yet tasty for dinner, I would always end up making a batch of bruschetta. My mother enjoy these too. Come to think of it, a bruschetta is just like a sandwich, an open sandwich to be exact. I personally find Bruschetta to be really sophisticated looking. Look at me, cooking from home, in a tiny weeny kitchenette and trying to be all fancy. Pardon me, I am superficial at times.
I have been making bruschetta by rubbing garlic on the toasted baguette for the longest time ever. Recently I ordered some bruschetta from an Italian restaurant and I loved how they toasted the baguette all on its own and the tomatoes + olive oil + chopped garlic are then topped on the toasted baguette. It was simple, yet one of the most delicious bruschetta I ever had!! Really clean flavours. This Easy Tomato Bruschetta is superb when you are planning to serve brushettas for a party or in bulk. You can toast the baguette hours ahead, chop the tomatoes and keep it in a strainer in the fridge. When it is time to assemble, just mix in the olive oil with the tomatoes, season and top these to the already toasted baguette. Easy peasy.
“Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.”
As I am typing this post, I am envisioning a caprese salad on these slices of baguette. Fresh mozzarella, tomatoes and basil on top of toasted baguette. Perfect for brunch, dinner or when you are having a hard time choosing between bruschetta and a caprese salad. I guess I just invented a new recipe. I won’t be surprised If Google already has a list of recipe for caprese bruschetta. Many a times, Google steals ideas from my head and sell it to other people. No wonder honest people like me take time to get rich.
PS: Tm, this recipe is specially for you. I hope it brings back fond memories of the time spent in Brussels, while savoring these.
- 1 french baguette
- 3 tomatoes - diced and strained (I used roma tomatoes)
- 1 small bunch fresh basil, leaves - chiffonade
- ¼ cup olive oil
- 2 tbsp olive oil (for drizzling on baguette)
- 1 garlic - chopped
- sea salt and freshly ground black pepper to taste
- Preheat the oven to 160 degrees Celsius.
- Cut the baguette into 1 cm slices. On a baking sheet, arrange the baguette slices in a single layer.
- Drizzle some olive oil over the baguette and place it in the oven for about 5 minutes.
- In a bowl, combine the tomatoes, garlic, olive oil, basil, salt, and pepper.
- Allow the mixture to sit for 5 minutes.
- Top the mixture on the toasted baguette before serving.