If you've ever had a few tomatoes that you forgot about sitting in your vegetable crisper - this recipe is for you! Don't let them go to waste, create a yummy and healthy snack!
If you are going to go buy the ingredients for your homemade Bruschetta topping - Please consider buying Ugly Produce. It's simple really - don't discriminate & don't waste. Farmers have put time, energy and resources into growing vegetables for us. #UglyProduce is just as nutritious & delicious. Best of all, no one will no what the original fruit or vegetable looked like once you've worked your home cookery magic!
It's so easy to make - as long as you can stand waiting for it to develop it's beautiful flavours. (If you can't, you're not alone, we've dug into it many times as soon as we finished chopping. Our favourite recipe is the one below, I've developed it over years of trial and error. We really like the red pepper in it, but have made it with green, even jalapenos, I've made bruschetta - pesto fusions when the basil in the garden when wild one year, and we've eaten it as an appetizer, and as a side dish. If you haven't made this before, try out my recipe, tweak it and make it your own ... and please, let me know how it turned out. Are you a Bruschetta aficionado? Do you opt for tradition, or do you mix it up? I'd love to hear your food stories.
You can serve it over whole grain toast, rolls, garlic bread (truly this is the 'Bruschetta' part of the appetizer, not the tomato topping).
Here's what Wikipedia says about Bruschetta:
Bruschetta (Italian pronunciation: [bruˈsketta] ( listen)) is an antipasto (starter dish) 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, a popular dish is Bruschetta pomodoro; the most popular recipe outside Italy involves basil, fresh tomato, garlic and onion ormozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.
You could dip into a bowl of it, or spoon it onto tortilla chips (the scooping doesn't work too well). Or toss it with some freshly cooked al dente pasta and serve either hot with some Parmesan or cold as a salad, either way it compliments pasta perfectly.