Bruschetta is one of the best ways to enjoy the bounty of summer. Pronounced “broosketta,” this classic Italian appetizer is quick and easy to make.
1 jar of sundried tomatoes or a package of dried tomatoes (available in most
natural food stores or grocery stores)
or 4–6 fresh Roma tomatoes diced small
Fresh mozzarella or your favorite cheese
1 clove garlic, minced
¼ cup fresh basil chopped fine or your favorite fresh herbs
2 tablespoons high-quality olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
1 loaf of rustic artisan bread, ciabatta or sourdough bread
For fresh tomatoes, dice them in small pieces and lightly drain. For oil-packed sundried tomatoes, remove from oil and drain. Mix all ingredients and let stand at room temperature for at least 1 hour.
Slice the bread, brush with olive oil, and toast or grill until lightly browned. Rub each toasted slice of bread with a clove of raw garlic. Top with your favorite cheese, tomato mixture, fresh herbs or create your own favorite toppings.
Preheat oven or grill to 350°. Bake for a few minutes until cheese is warm. Serves 2–4.