Bruschetta is yummy! The only kind I’ve ever had is the kind with a delicious tomato and basil topping. (FYI: Bruschetta refers to the bread that is grilled and rubbed with garlic. mmmmm amazing. I know!) But I didn’t know what else to call this so if there is a name for this particular topping I will be happy to update this! 🙂 It’s light, and requires no cooking. Perfect for Summer!! We’ve had it at numerous Italian chain restaurants, but our family favorite by far was an amazing hole-in-the-wall in Washingtonville, New York called “Gigi’s”. He never cooked us a bad meal, and whenever we pass through on our way north, we stop in to see him and he fills our bellies with the most amazing Italian cuisine. In his version, because he was awesome and showed me how to make it, he actually purees his tomatoes, and I believe he may also add fresh parsley. But let’s get to my simple recipe now…
- 8 Roma tomatoes (diced)
- 2 cloves of garlic (minced)
- 1 handful of fresh basil (chopped)
- 2 tablespoons of Extra Virgin Olive Oil
- salt and pepper to taste (Remember: you can always add more, but you can’t take it out. So go easy.)
Mix the above ingredients in a bowl and let set while you make something for this to be the topping!
How To Serve
The night I made this I actually put it on top of Barilla Multi-Grain Pasta (penne). It’s my favorite brand and type of pasta to use. You could definitely toast up some bread and make a traditional bruschetta. (You may think I know about Italian cooking, but the truth is…I just know I love to eat it!) Maybe you could even grill a giant mushroom and top it with this. I’d love to hear if you make this and if you enjoy it. One more tip, if you like more garlic or less…adjust it to your taste. Same thing with the basil.