So, here’s the thing. I was pretty sure that once January hit, things would slow down a little. With a vacation at the end of November, followed by the Christmas season, the last two months of 2015 were hectic, to say the least. January was supposed to be the calm following the storm. Then something happened…..something great, but something to throw the calm back into chaos……we bought a new house…..which meant we had to sell our current house. It turns out that selling a house is a lot of work. Not just getting it ready to sell, nor constantly needing to be away from the house while strangers walk through it, but also, trying to keep it in “show”able condition with two little kids running around. Anyhow, it’s been a busy January, which is why this is only my second post on my new website.
This all leads to the fact that it’s been a month of somewhat simple dinners and meal ideas. And though, tomato bruschetta isn’t exactly a dinner idea, it is a great example of how simple ingredients can make something incredibly wonderful.
Though most people recognize bruschetta as the tomato topping found on a piece of toasted bread, the term actually refers to the bread itself; toasted and rubbed with olive oil and garlic. Once you’ve got the bread under control, there’s no limit to the variations of “bruschetta” you can make. This recipe is for the tomato bruschetta that most of us know and love. It’s definitely one of my all-time favourite appetizers. Honestly, what’s not to love? It’s toasty bread topped with yumminess. Even though it’s super simple to make and requires very few ingredients, it delivers with incredibly fresh flavours. I hope you enjoy it 🙂
6 Roma tomatoes
1 clove of garlic, minced
4 tbsp extra virgin olive oil, divided
1/4 Cup fresh oregano, chopped (if using dried, use about 1 tbsp)
salt to taste
balsamic reduction (optional)
Preheat oven to 375 degrees Farenheit
Seed and dice the roma tomatoes and place in a small mixing bowl. Gently stir in the garlic, 2 tbsp of the olive oil and oregano. Season with salt. Cover and refrigerate until ready to serve.
Slice the baguette into 1/4″ slices and place on a baking sheet. Lightly brush one side of each piece with the remaining olive oil. Bake in the oven until lightly golden, about 10 minutes.
Remove the tomato mixture from the fridge and spoon onto the bread slices. Top with a few drops of balsamic reduction, if using. Serve immediately.