Easy Peasy Bruschetta


I love to go to Buca di Beppo.  Love, love, love that restaurant.  The sights, sounds and smells of the place is just heavenly.  One of my favorite things to eat there is their Bruschetta.  Lovely, ripe tomatoes mixed with onions and other seasonings.  So cool and flavorful, especially on a hot day.

With summer time in full swing, tomatoes are available in abundance around here.  I've made my own version of a quick bruschetta using my food processor.  If you prefer a chunkier version, just chop the tomatoes and onions by hand.  For the best results, let the mix sit in the fridge for at least half an hour so the flavors marinate.  Longer is better.

Easy Peasy Bruschetta
6 Roma tomatoes, washed and quartered
1/2 onion, red or white as desired, sliced
Garlic- either 2 tsp minced or 2 whole cloves crushed.
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Balsalmic Vinegar
1 Teaspoon dried Basil
1 pinch Kosher Sea Salt

Put all ingredients in to your food processor bowl.  Process in short pulses until mixture is desired consistency.  I like mine thinner, more of a salsa consistency so I process it about 10-12 pulses. Chill in fridge for at least half an hour.

When you are ready to serve, take slices of good Italian bread and lightly brush with Olive oil and pop under broiler for a couple of minutes until lightly toasted. Watch this like a hawk!  The bread will go from being toasted to burnt in the blink of an eye if you aren't careful.  If desired, top bread with a small amount of mozarella cheese and return to broiler until melted.

To serve, spoon Bruschetta mix over the toasted bread.  Yummy!

This is an easy and fun dish to make.  My daughter likes to help make it, so it's a good activity to get the kids involved in. I'll be linking this post to the following sites:

We Are That Family
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