Tomato and basil bruschetta

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My quick fixes in the kitchen include a lot of Italian dishes.  I love it when I can whip up something delicious in less than half an hour with minimal chopping involved.   If there’s one thing I consciously steer away from, it’s the cooking that requires a lot of time and energy.  *Cough, Czech cuisine, cough.

Bruschetta is our current favorite for dinner.  It’s light yet filling, delicious and nutritious – and if these words exist in one sentence, then it’s a dish that’s definitely a keeper.

The  trick in making tasty bruschetta is to make sure your main ingredients- tomatoes and basil – are really fresh.  The tomatoes should  be ripe, and the black pepper freshly ground. I also believe the sherry vinegar add a great flavor to the mix.

Ingredients:

  • ripe cherry tomatoes, seeds removed
  • fresh basil leaves
  • freshly ground black pepper
  • a dash of salt
  • olive oil
  • sherry vinegar
  • wheat bread or baguette, grilled/ toasted
  • garlic clove, peeled

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I don’t usually measure when I cook but let’s say we’re preparing four medium bruschettas.  That means we need about 250 grams of cherry tomatoes.  Squeeze the seeds out, or in my case, slice each tomato in half and scrape the seeds with the tip of your knife before chopping.

Pile about 7 basil leaves on top of another and slice thinly like green confetti.  Mix in to the chopped tomatoes.  Season with a dash of salt and freshly ground black pepper,  a drizzle of olive oil, and a teaspoon of sherry vinegar.  Toss basil and tomatoes then let sit for at least 10 minutes for the flavors to blend.

Meanwhile, toast or grill bread.  I use the usual wheat bread that’s staple food in the Czech Republic and toast the slices in a steak pan till the edges are slightly charred.  Before toasting, make sure to brush olive oil around on each side.  Once toasted, rub the bread with garlic then gently top with the basil and tomato mixture.  Serve immediately.

Buon appetito!

xoxo

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