Bruschetta Weather: Perfect Herby Bruschetta Recipe for Summer

fresh basil

🥗Healthier: fresh spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

ripe tomatoes

🥗Healthier: cherry tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and available year-round.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and adds a tangy flavor.

Introduce the recipe and ingredients for herby bruschetta.

Select 1 kilogram of heirloom tomatoes, noting they can be any variety.

Slice the tomatoes by cutting beside the vine, removing the core, and then slicing into 1/4-inch thick slices.

Use a serrated knife for slicing tomatoes for safety and ease.

Chop 1 to 3 cloves of garlic using a microplane or a chef's knife, depending on preference.

Chop fresh herbs (half mint, half basil) finely, using a rocking motion with the knife.

Juice 1 lemon and add it to the bowl with the chopped tomatoes, garlic, and herbs.

Add 4 tablespoons of good olive oil to the mixture, noting the importance of quality oil.

Add 5 grams of salt to the mixture, keeping in mind more salt can be added later if needed.

Stir the mixture gently and let it marinate for at least 30 minutes to 3 hours to enhance flavors.

Prepare the baguette by cutting it in half, then into thirds, and finally cutting each piece in half to create crostini.

Drizzle 2 tablespoons of olive oil over the baguette pieces on a baking sheet.

Preheat the oven to 475°F (245°C) and place the baking sheet with baguette pieces inside.

Toast the baguette pieces in the oven until golden brown, checking frequently to avoid burning.

Taste the marinated tomato mixture before assembling on the crostini.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens