My version of Bruschetta. There are many different varieties of bruschetta, though sometimes they might be called crostini or crostoni instead (crostini being small versions made from cross-sections of a baguette and crostoni being very large slices). But the most well-known version of bruschetta is simply made with grilled slices of bread rubbed with raw garlic and topped with chopped tomatoes, fresh basil, and salt. This is my version of Bruschetta.
I have been looking for some quick and easy healthy snacks to make at home. (I really need to stop eating so much Chick-fil-a.) I starting to make this version of Brushetta and I honestly could eat it every day! It is so so yummy and super easy to make! For the white bean: Combine all ingredients in a medium bowl and let sit. You can make My version of Bruschetta using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of My version of Bruschetta
- It’s 3 tbsp of Olive oil.
- You need 1/4 of cucumber.
- Prepare 1/4 of tomato 🍅.
- You need 1 of small spoon preserved lemon 🍋.
- Prepare 1 tbsp of onion.
- It’s of Salt.
- It’s of Pepper.
- It’s 2-3 of sliced of bread 🥖.
Here is my own tasty version of bruschetta. It's light, fresh, and perfect for a summer patio appetizer. By bruschetta, I mean the Americanized version of authentic Italian bruschetta, featuring ripe red tomatoes, basil and garlic on golden, toasted French bread. That's the only way I've known bruschetta to be.
My version of Bruschetta step by step
- Dice tomato, cucumber, preserved lemon, and onion..
- Mix well with olive oil, pepper and salt..
- Toast sliced bread and spread olive oil on them..
- Place the mixed vegetables on the bread, enjoy!.
I like to finish my bruschetta with a light drizzle of thick balsamic vinegar, for flavor and beauty bonus points. There's a reason bruschetta can be found in the appetizer section of just about every Italian-restaurant menu: It's nearly impossible to pass up grilled bread and tomatoes smothered in olive oil. For a gluten-free diet, you can sub the bread with its gluten-free version. If you prefer a lighter cheese, use ricotta instead of the goat cheese and use cow's mozzarella instead of the buffalo one. Place toasts on a parchment-lined baking sheet.