It's week #22 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. I'm kinda cheating because I've made bruschetta before (lots of times, and in many different ways). But it's such a delicious and easy WFPB recipe (one I've been making a lot lately), so I wanted to share it with you this week. Bruschetta is a favorite in my household, especially in the summer months!
For me, bruschetta is not an exact science. Mine is a little different each time I make it, depending on what I have on hand and what my taste preferences are in the moment. If you're a person who needs exact measurements, you might want to search some other bruschetta recipes online. :) This is a very flexible recipe, so just have fun with it!
What I like about this recipe (besides the fact that it's healthy):
- Simple, fresh, and delicious.
- Hard to mess up.
- If you grow fresh herbs and vegetables, it's a great way to enjoy fresh basil and tomatoes.
- Fresh tomatoes, diced - as much as you want to use!
- Fresh garlic, peeled and minced
- Fresh basil, chopped small
- Balsamic vinegar
- Splash of olive oil (omit if you prefer oil-free)
- Toasted baguette or other bread product for serving
This is a is a relaxed, "taste as you go" kind of experience. (Pita chips work well for taste-testing.) Start by dicing up some fresh tomatoes (however many you'd like to use). Add salt to taste. Add fresh minced garlic to taste. Add fresh basil to taste. Add a splash of balsamic vinegar and a splash of olive oil (if using). Mix well. Serve with a slotted spoon (to avoid too much juice) over toasted bread, pita chips, pasta, or anything else you'd like to try. Enjoy!
This post was originally published on June 3, 2018.