Lord knows I love Bruschetta! Bruschetta you ask? What exactly is Bruschetta and how and when does one serve such a dish?
Well, let me tell you. First of all Bruschetta is ‘an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.’ (wikipedia) In fact, you can put just about anything together to create Bruschetta.
And when do you serve such a dish? Any time you want! It’s easy, colorful and delicious!
Here is just one of the many recipes that I personally came across while surfing the web. I tried it and really loved it. Throughout the summer months I use it quite often and my family and guests always thank me.
Cucumber Bruschetta by Spending With Pennies
This is one of my favorites because it’s just one more creative and delicious way to use up those cucumbers that are always so abundant in the garden. Here’s the recipe as Spending With Pennies puts it.
INGREDIENTS for the TOPPING
- 1 tomato, diced (I use my Refrigerator Pickled Cherry Tomatoes – And lots of them! They are perfect for this dish! Just dice them really small!)
- 1 English cucumber, diced (I just took mine straight from the garden)
- 1 clove garlic, minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar (I used apple cider vinegar)
- salt and pepper to taste
Combine all ingredients and toss gently to combine well.
- 1 baguette (I use a loaf of Italian bread cutting my slices into 1/2 inch thickness.)
- olive oil
- 1 clove garlic
- Slice baguette into 3/4″ slices and brush the top of each slice with olive oil. (Again, I used Italian bread and followed these same instructions)
- Broil 2-3 minutes or until lightly toasted. Remove from the oven and rub each slice of bread with the fresh clove of garlic. (After rubbing wit the garlic, I add softened goat cheese, that goes so perfect with this recipe)
- Spoon the cucumber mixture over the bread to serve.
This is definitely a recipe you will want to try.
- 8 roma tomatoes, chopped into cubes
- 1⁄3 cup red onion, chopped
- 1 bunch fresh basil
- 3 garlic cloves, chopped
- 1⁄2 cup red wine vinegar
- 1⁄2 cup olive oil
- 1 dash salt and pepper
- 1 loaf long French bread, sliced
- Chop Roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
- Add red wine vinegar and oil, and salt/pepper and mix well.
- Let sit.
- Meanwhile grill/ or broil bread until just toasted.
- Serve and watch the eyes of your guests get dreamy over the unique taste of this great dish. credit food . com
Bruschetta is very unique and I really hope you give these recipes a try. I will tell you that I personally remove the seeds from the tomatoes and the cucumbers. I also make my tomato topping with red onions and I chill mine in the refrigerator for several hours before serving. I also always serve my Bruschetta with some kind of cheese. Mozzarella is perfect. Bleu Cheese is divine and goat cheese is always a crowd pleaser and my personal favorite.
All I can say is go to the garden and look around, then get creative with your own version of a wonderful dish called Bruschetta.
And I will tell you another great way to use this cucumber and tomato Bruschette mixture (that can be kept in a mason jar in the frig for several days) that will have your friends and family begging for more.
WEDGE LETTUCE and VEGGIE SALAD DRESSING
Chop a fist full of fresh cherry tomatoes very small(seeds removed). Chop 1 medium cucumber (unpeeled and seeds removed), chop a small red onion (or some green onions from the garden, green tops and all, again quite small), mince one fresh garlic clove and chop several mini sweet peppers, different colors if you have them, small again. Mix them all up in a bowl.
In a separate bowl combine 1/2 cup olive oil, 4 tablespoons balsamic vinegar, 3 tablespoons Dijon mustard, 1/8 teaspoon soy sauce, and 1/4 teaspoon each salt and pepper. Whisk well to combine.
Cut a head of fresh lettuce (outer leaves removed) into four sections and set them on individual plates. Spoon olive oil mixture over the lettuce wedges and top each with the veggie mixture. I then crumble Bleu Cheese over mine and serve with warm garlic bread!
And just for an FYI…my sister-in-law makes the veggie mixture as described above, adds her favorite store brand Italian salad dressing and combines well. She told me she allows in to stand in the frig in a mason jar over night and then serves it over fresh spinach leaves with slices hard boiled eggs. Not quite Bruschette, but definitely a salad I am going to try soon! Thanks Cheryl.