Sometimes I like to pretend that I am Italian. As far as I am concerned, I eat enough pasta to qualify.
Yes, I know that isn’t how it works.
In my quest to be an honorary Italian, I occasionally attempt to cook Italian dishes. And one weekend I happened the make the most amazing bruschetta ever, adapted from this recipe on AllRecipes.com. And by adapted I mean followed almost to a T, but with way more balsamic (I love it, what can I say) and no mozzarella. I don’t really believe in broiling my bruschetta, but that’s just me, man.
Oh, and did you know that you are supposed to say brew-sketta and NOT brew-shetta? That’s the Italian way my friends, or so I’ve heard.
Anyway, here is the amazing Double Tomato Bruschetta…DIYsis style!
- 6 plum tomatoes, chopped to a decent size- don’t labor over the chopping, just feel with your soul and mind your fingertips
- 1/2 cup sundried tomatoes packed in oil- the packed in oil part is crucial, it makes the final product taste amaaaaazing
- 3 cloves of minced garlic, or 3-ish teaspoons of minced garlic from a jar (when you’re only an honorary Italian you can totally use minced garlic from a jar, don’t worry)
- 1/4 cup of olive oil
- 3 tablespoons of balsamic vinegar- or more. Again, I am a balsamic fiend, so I would probably do more than 3 tbs, but just taste as you go and do what tickles your tastebuds’ fancy
- 1/4 cup fresh basil, minus the stems- as annoying as it is to buy a stupid amount of basil just to use 1/4 cup, DO IT. It, like the packed in oil sundried tomatoes, makes a world of difference
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 baguette- the original recipe says French baguette, but honestly any long bread you can cut into 3/4″ slices will do just fine
Combine all the ingredients, with the exception of the baguette of course, in a big ol’ mixing bowl and let it sit in the fridge for at least 15 minutes. It can go a little longer if you’ve got laundry to do or a life to live. That’s the beauty of the recipe- super easy and “chef” friendly. When you’re ready to get your bruschetta on, line your toaster oven pan with foil and cut your baguette into 3/4 inch slices, arranging them nicely on your pan as you go. If you don’t have a toaster oven, A) get one, because they are amazing and B) preheat your regular oven to broil your bread. If you happened to buy a baguette that needs to be cooked before you can nosh on it (like I did the first time I made this recipe), follow whatever their directions are to cook it. Maybe pull it a little early, cut the bread up, and switch your oven to broil setting and get those suckers (meaning bread slices) crispy. If this is going down in a toaster oven, set it to broil and pull the slices before they get burnt! With a regular spoon, delicately place your bruschetta on each crispy toasted slice of baguette. Try to get a good mix of ingredients- some basil, regular tomatoes, and sundried tomatoes too- on each slice. Sit yourself down with a glass of sangria (if you’re into that, which I am) and enjoy your DIYsis double tomato bruschetta!

PS: When I made the bruschetta this time, my grocery store was mysteriously out of fresh basil? So please forgive the lack of green for visual variety here.























