Bruschetta is a delightfully simple yet flavorful recipe. I mean, who doesn’t love juicy tomatoes coated with olive oil and garlic? Not to mention the fresh basil. I’ve grown addictive to adding in slivers of basil leaves to my salads, and the fresh, peppery bites make a world of difference.
Now, I’ve had a lot of bruschetta in my life, probably due to the fact that my mom is Italian-American. And after all these years, I’ve finally discovered the trade secret: give the flavors time to meld. Let ripe tomato get acquainted with basil, and let olive oil soak in every morsel of garlic. Two hours later (or even better, the next morning), you’ll have a savory dish that will knock your socks off. It does take a bit of patience, but just plan accordingly. I.e. Don’t prep this on an empty stomach.
Besides practicing with bruschetta, I’m devouring umami secrets, especially those ingredients centered on vegetarian eats. To put it simply, I prefer mushrooms and miso over anchovies and shellfish. I was reading an interview with David Chang on the subway where he championed the savory qualities of mushroom. After drooling on my phone’s screen for several stops, I promptly made his recipe when I got home. (With a brief stop to the store for dried mushrooms. This ingredient isn’t a regular in the pantry, but it is easily found in natural food stores and online.) The actual mushroom flavor is subtle, but it lends a depth to flavor and is pretty darn fun to crumble.
I added just a few of my own touches (changing one of Chang’s recipes? gasp!): woody Italian spices like rosemary and oregano are great, especially when they complement such a traditionally Italian dish. I also swapped out the all-purpose flour for whole wheat pastry flour. The substitute makes the bread a little denser, but I’m a firm believer in whole wheat flour as far as baked goods go. Along with a boost of fiber, you get the nutrient-rich parts of wheat: the bran and the germ. That sounds like a goofy 80′s sitcom, but their benefits are for real: vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, and iron. I have been reading more on the benefits of going gluten-free, though; what are your thoughts?
The juicy, garlicky bruschetta atop the toasty, flavorful flatbread is my ideal meal. I made it for dinner last week, and my boyfriend definitely asked for seconds (the key to knowing whether he loved the meal or not, haha). I hope you enjoy this simple meal just as much as we did. For dinner I like to serve the dish with a hefty salad, and if you’re looking for an extra boost of fiber and protein, add in 1 cup of white beans to the bruschetta.
Check it out! I added a new recipe form to make reading easier. It seemed that several people didn’t see where the ingredient list was, so let me know how this new format works for you!
I shared this with y’all, 5-Ingredient Monday, Slightly Indulgent Tuesday, Gluten Free Friday, and Healthy Vegan Friday.