Bruschetta dates all the way back to the 15th century, to central Italy. According to my wonderful cookbook (Cooking Light), “Bruschetta comes from the Italian word bruscare, which means ‘to roast over coals.'” Traditionally, the famous antipasto is made up of sliced pieces of roasted bread. They are rubbed with garlic and then topped with a mix of olive oil and fresh ingredients, such as mozzarella, tomatoes, and herbs.
This afternoon, I heard Italy calling my name – it was asking me to make bruschetta. Even though I made a few changes to the age-old recipe (mainly because I was missing a few ingredients), I still tried to stay as true to the original idea as possible.
Fresh Basil, Tomato and Mozzarella Bruschetta
Adapted from Giada De Laurentiis (Everyday Italian)
3/4 tomato, diced
1/4 cup shredded mozzarella cheese
1 tablespoon extra virgin olive oil
4 tablespoons basil, chopped
1 fresh baguette
salt and pepper, to taste
1. Preheat the oven to 375°.
2. Diagonally slice your baguette into six 1-inch pieces. Apply olive oil to both sides of the slices with a brush.
3. Lightly spray a pan with cooking spray and wait for it to heat up.
4. Add the diced tomatoes, salt, and pepper to the pan. Cook on medium-to-low heat for about 5 minutes. Add the chopped basil to the tomatoes during the last minute of cooking.
5. Place your baguette pieces into the oven. After about 5 minutes (or until slightly brown), sprinkle them with the mozzarella cheese. Wait approximately 2 minutes for it to melt.
6. Take the slices out of the oven, top with the tomato and basil mix, and enjoy them while they are still warm!
Nutrition: Servings 6 Bruschette, Serving Size 1 Bruschette, Calories 78.6, Total Fat 3.1g, Sodium 121.5 mg, Potassium 42.3 mg, Carbs 10g, Protein 3g
What else could you ask for other than a slice of warm, crispy bread covered in soft, melted cheese and fresh vegetables?