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    Home » This and That » Recipe: Sunshine Bruschetta

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 9, 2009 · About 2 minutes to read this article. Leave a Comment

    Recipe: Sunshine Bruschetta

    recipe bruschettaBruschetta 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!

    basil bruschettaCelebrity 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…..
    bruschetta citrus

    Sunshine Bruschetta
    vegan
    serves 2-3

    4 fresh garlic cloves, sliced thin
    1 vine-red tomato, diced
    1 small ciabatta roll, sliced into ½″ rounds
    6 large fresh basil leaves, chopped into thin shreds
    2 tablespoon Olive Oil
    1 Tangelo, tangerine or orange, ½ juiced and ½ 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.
    bruschetta recipe

    citrus bruschetta recipe

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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