Bruschetta is one of those super easy appetizer dishes that always shines. It cleanses the palate and perks up your taste buds. Love it!
All you need for bruschetta is some super fresh basil, a few garlic cloves, a red ripe tomato, olive oil, s&p (salt and pepper) and a touch of acid. Most recipes call for vinegar or lemon juice as the acid ingredient. But I like to sweeten my bruschetta recipe up a bit by using a perfectly ripe tangelo. Tangelo’s have the perfect combination of sweet tartness, but any orange citrus will work. So not only do I get some acid from the citrus juice, I can dice up the tangelo and make the bruschetta flavor sweet and sassy!
Celebrity chef Giada always reminds her fans how to pronounce this dish… Broosketta! The “ch” in Italian is pronounced like a “k”. Think, Chianti and zucchini.
Click ahead for my Sunshine Bruschetta recipe…..
Sunshine Bruschetta
vegan
serves 2-3
4 fresh garlic cloves, sliced thin
1 vine-red tomato, diced
1 small ciabatta roll, sliced into 1/2″ rounds
6 large fresh basil leaves, chopped into thin shreds
2 Tbsp Olive Oil
1 Tangelo, tangerine or orange, 1/2 juiced and 1/2 chopped
sea salt
fresh ground black pepper
Add to bowl: tomato, garlic, basil, oil, juice, citrus bits, salt and pepper.
Mix well with spoon. Folding motion.
Bread: You may apply mixture to fresh bread toasted or untoasted. Spoon about 1 large tablespoon of bruschetta mixture to each round. A crispier bread can handle a heartier spoonful. If you use raw bread, spoon liquid more sparingly, to avoid a soggy bread.
Garnish with basil leaves. Add fresh black pepper to taste.
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