Bruschetta reminds me of childhood summers in Nova Scotia, Canada. I know I know, that’s not the first thing you think of when you think about Nova Scotia but I have so many memories of being on summer vacation and chowing down on some bruschetta. Even now after making this recipe hundreds of times, that first bite still bring me back home.
When I was growing up, we had a fairly large garden on our property. My parents both loved to garden and you could often find them outside working together when the weather was nice. As a result, we always had an abundance of tomatoes and fresh basil in the summertime. Luckily my brother Matt & I loved garlicky bruschetta, because my mum made it almost daily! She could stretch a dime into a dollar and I really admire that about her, as I get older especially.
I would strongly recommend this recipe to someone who isn’t the most confident in the kitchen. Having to cook for other people can be stressful, so try to keep it simple so you can relax and enjoy yourself. The ingredients are minimal and preparation is simple. It’s very low maintenance appetizer and a great option for entertaining.
Lately I’m really liking this for breakfast served with sliced avocado and a little bit of sea salt & fresh pepper.
- 2 medium heirloom tomatoes, diced
- ½ cup basil, minced
- ½ cup parmiagiano reggiano, grated
- 2 scallions(white and light green parts only), thinly sliced
- 2 cloves garlic, minced
- 2 tbsp good quality extra virgin olive oil
- kosher salt & freshly ground pepper, to taste
- baguette of your choice sliced into ½-1 inch slices
- Pre heat oven to 400 degrees
- Mix ingredients together in a large bowl
- Cover and refrigerate for at least 1 hour. This allows the flavors to marry and intensify.
- Line a baking sheet with tinfoil to allow for easy clean up.
- Slice baguette into ½- 1 inch slices, depending on preference. Place them on the lined baking sheet.
- Using a slotted spoon, spread mixture on sliced baggette. Be careful not to put too much mixture on the baguette or it will be difficult and messy to eat.
- Sprinkle parmigiano reggiano
- Bake for 5-10 minutes depending on the size of baguette. Be sure to check after 5 minutes and see if they are done.
- Serve on a platter with a light sprinkling of fresh basil.