Growing-up in Southeastern Pennsylvania, summer to me has always been associated with home-grown, garden fresh, Vine-Ripened Tomatoes.
During summertime in Pennsylvania, Tomatoes are easy to grow and have an abundant yield. Often, neighbors are overhead asking one another, “Would you like any Tomatoes? I have a ton of extra!“
Since Tomato-Based dishes are one of my absolute favorites, this is akin to Christmas for me! And once you taste this delicious dish, it will be for you too, as your tastebuds will be singing the “Hallelujah Chorus.” 😉
Speaking of Christmas, this Bruschetta is both straightforward & simple enough for you to throw together for an “everyday” lunch, while being fancy enough to serve to family and friends over the holidays.
It’s fresh, flavorful & a family favorite of ours.
~Here’s what you need to make your own batch of bodacious, Balsamic Basil Bruschetta.
(This article contains affiliate links.)
Ingredients
Bruschetta
2 Large Tomatoes – Diced
1 Small White Onion – Diced
10 Fresh Basil Leaves – Ribboned
10 Fresh Garlic Cloves – Finely Diced
Sea Salt – to taste
Black Pepper – to taste
1 Tablespoon Olive Oil – Optional
2 Teaspoons of Dried Basil – Optional
Crostini
-Gluten Free Bread – cut to desired size
-Dried Garlic Powder – to taste
–Coconut / Olive Oil – to taste
***For a Whole Food alternative, use Roasted Potatoes sprinkled with Sea Salt, Garlic Powder & Black Pepper***
Detailed instructions in “Mama Magic Tricks” section below.
Balsamic Drizzle
¼ Cup Balsamic Vinegar
2 Tablespoons Maple Syrup (or Honey if not Vegan)
1 Teaspoon Garlic Powder
Sea Salt – to taste (a dash)
1 Teaspoon Coconut Oil* – Melted
(Can be substituted with Olive Oil)
Here’s what you do
Step 1: Prepare your Produce.
Rinse your Tomatoes & then Dice them & your Onions to a similar size. Set the Onions aside in a medium-sized bowl and drain the Tomatoes.
( I like to add them to a small strainer that I set inside a separate medium-sized bowl to drain.)
Step 2: Finely dice your Garlic.
I find that the fastest & easiest way to do this is with my Ninja Food Chopper.
It only takes a few seconds & I can can spare my fingers from potential stitches. 😉
Step 3: Once Diced, add the Garlic to the medium-sized bowl with your Onions.
Add the drained Tomatoes as well.
Then, add in the dried Basil, Sea Salt & Olive Oil. Toss everything together & set aside.
Step 4: Chiffonade your Basil.
Stack ten (10) Basil leaves from largest to smallest and roll them together tightly. Then, slice the rolled Basil into super thin ribbons, that are not more than a few millimeters wide. (This process is known as “Chiffonade.” )
Step 5: Sprinkle the ribbons of Basil across the bowl containing your Tomato & Onion mixture & then gently fold the Basil ribbons into the mix.
The folding process will break-up the ribbons and will distribute the Basil & its aromatics throughout the dish.
( Helllooo Basil Flavor! )
Step 6: Set the bowl aside & allow the mixture to marinade & mingle while you prepare your chosen Crostini & the Balsamic Drizzle.
Step 7: Create your Crostini.
Preheat your oven to 350 degrees Fahrenheit.
Then, cut your Bread to your desired size, lay it out on a baking sheet, brush it with Oil, and sprinkle generously with Dried Garlic. Bake them in an oven that has been preheated to 350 degrees Fahrenheit for 5-7 minutes, and then finish them by broiling them until the edges are golden brown.
( Broiling time will differ based on altitude, humidity, oven variations, etc, so I can’t recommend an exact time. Keep a close eye on them, as they will quickly turn from golden brown to burnt. This will not take very long. )
Step 8: Blend your Balsamic Drizzle.
Add the Balsamic Vinegar, Maple Syrup, Garlic Powder, Sea Salt & Melted Coconut Oil to a bowl, & then whisk briskly for a continuous minute (until it comes together).
Step 9: Top each of your Crostini with a spoonful of Bruschetta & lightly drip on the Balsamic Drizzle.
Step 10: Eat & Enjoy!
Mama’s Magic Tips & Tricks
-I find that this Bruschetta tastes the best after the entire mixture has had the chance to mix, mingle & meld together.
I like to allow it to chill in the fridge for a bit before baking my Crostini & serving.
***Avoiding Gluten and / or looking for an entirely Whole Food Entree?**
~Another way to serve-up this Balsamic Bruschetta is by skipping the Oil altogether, & to serve it atop sliced, Roasted (Oil free) Potatoes!
You simply slice the Potatoes length-wise, roast them until their outsides are crispy and then serve them topped with a scoop of Bruschetta. 🙂
~Start by Preheating your oven to 400 degrees Fahrenheit. Then, slice your Potatoes length-wise, and place them on a baking sheet. (Personally, I prefer them without being brushed with Oil. I find that the outsides get crispier that way.) Then, sprinkle with Spices & then roast them in the oven until they reach your desired done-ness. (Ordinarily anywhere from 20-35 minutes. Individual ovens and altitudes may cause times to vary.)
~I find that the fastest & easiest way to dice my Garlic is do so with my Ninja Food Chopper.
It’s quick to do the job and it’s incredibly easy to clean! Plus, it’s incredibly useful in an array of other ways! (I’m a tiny-living minimalist, so I’m all about tools that have multiple uses.)
~You can check-out my favorite version via Amazon by clicking here or on the photo below.
~ So whether you bring this Bruschetta to a sunny, summer–time picnic or serve it at a sensational, celebratory soiree, it’s sure to add an abundance of fantastically, fresh flavors to your function. 🙂
