Summer Bruschetta: Two Recipes
Simple, delicious and so easy to make, bruschetta is an Italian appetizer of rustic bread drizzled with olive oil, rubbed with garlic, and topped with the freshest seasonal ingredients. We’re making bruschetta two ways for summer - One with Heirloom tomatoes and fresh basil, and the other with sweet pea and mint!
Bruschetta With Heirlooms + Basil
This classic version highlights two summer favorites — fresh tomatoes and basil — livened up with goat cheese (if you please!) and a drizzle of thick balsamic vinegar. Because the flavors are so simple, we love to use high-quality ingredients. Look for the juiciest, ripest heirloom tomatoes (for the varying color and flavors) and of course, the best quality bread, olive oil, and balsamic vinegar you can find.
Ingredients:
1 1/2 cups heirloom tomatoes, chopped (cherry tomatoes work well too)
1 cup fresh basil, chopped
1/4 cup red onion, finely diced
2 tbsp olive oil + extra for brushing the bread
2 tsp balsamic vinegar + balsamic glaze for drizzling
Sea salt and pepper to taste
6-8 slices of rustic bread (French baguette or ciabatta)
1 clove garlic
Goat cheese, optional (for spreading or crumbling on top)
Instructions:
In a bowl, combine the tomatoes, basil, red onion, olive oil, vinegar, salt, and pepper. Mix well.
Brush both sides of the bread slices with olive oil and toast them in a hot skillet or under the oven broiler for 2-3 minutes per side.
Rub each toasted bread slice with garlic and generously top with the tomato mixture. Optionally, add a smear of goat cheese.
Serve immediately and savor the freshness!
Sweet Pea + Mint Bruschetta:
Indulge in the refreshing flavors of summer with our Sweet Pea and Mint Bruschetta. This vibrant variation combines the delicate sweetness of organic frozen peas with the aromatic freshness of mint leaves and the satisfying crunch of pistachios. Blended together with a hint of garlic, olive oil, and lemon juice, the result is a tantalizing mixture that bursts with green goodness.
Ingredients:
1 1/2 cups organic frozen peas
1 cup mint leaves
1/2 cup pistachios
1 clove garlic, minced
2 tbsp olive oil + extra for brushing the bread
1 tsp lemon juice
Sea salt and pepper to taste
6-8 slices of rustic bread (French baguette or ciabatta)
Instructions:
Blanch the frozen peas in boiling water for 60 seconds, then drain and rinse under cold water.
In a food processor, combine the peas, mint, pistachios, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until chunky yet cohesive, adding a splash of water if needed.
Brush the bread slices with olive oil and toast them in a skillet or under the broiler for 2-3 minutes per side.
Rub each toasted bread slice with a garlic clove and generously top with the sweet pea mixture.
Garnish with fresh mint leaves, crushed pistachios, or a sprinkle of sea salt before serving. Enjoy this vibrant and flavorful bruschetta variation!