Updated: Dec 31, 2019
Plant-based, Vegan, Gluten Free
Want to make a fancy dish that’s actually super easy?
Bruschetta is a classic Italian dish that is literally a tomato salad over bread but it looks so beautiful as an appetizer or even as a family snack and is surprisingly easy to make.
I love making this dish when we have Shabbat guests because everyone loves it and it looks gourmet but without the hassle.
This is a kid and adult favorite!!! (And not just my kids đŸ˜‰)
Ingredients:
- 2 garlic cloves, diced
- 1/2 red onion, diced
- 3 red vine tomatoes or 2 cups grape/cherry tomatoes, diced to small cubes
- 1 tbsp olive oil
- 1 fresh lemon, squeezed
- 1 tbsp dried oregano
- 1/4-1/2 tsp coarse salt, to taste
- 1/4 tsp pepper
- Bread of choice, sliced to finger food size and toasted (ideally baggett, then just slice into half an inch circles)
- 1 garlic clove, sliced in half for rubbing in bread
- 1 tbsp basil, sliced (optional)
Method:
- Cut tomatoes in half and squeeze out the juice into the bowl you will be using for the rest of the salad. (This will insure none of the good stuff goes to waste or that you’ll have tomato juices all over the place!)
- Add the diced tomatoes, garlic and onion to the bowl. Stir in the lemon juice, olive oil, oregano, salt and pepper. Set aside to marinate, (30 min is ideal).
- Toast the bread (if Shabbat warm up on blech or toast before Shabbat if eating Friday night). Rub garlic half onto the bread and place on a nice flat serving platter or plate.
- Spoon on tomato salad right before serving (if too early then will cause the bread to get soggy). Sprinkle with basil and flaky salt (both optional).
- Serve right away and enjoy!đŸ¤—
