Friday, March 12, 2010

Bruschetta with Whole Wheat Bread

One of my very favorite things to eat breadsticks dipped in marinara sauce. It's one of the best comfort foods out there.

Bruschetta really is just a fancier, yet simpler, version of that. It's super easy to make, promise.

We'll need whole wheat artisan bread, garlic and a bunch of cherry tomatoes.

Peel the garlic and then give it a good whack with your palm to smoosh it a bit.

In a baking dish combine tomatoes and garlic. Drizzle lightly with olive oil and add a touch of salt and pepper.

Pop it in a oven preheated to 400 degrees for about 8-12 minutes.

While the tomatoes are doing their job in the oven, lightly brush your sliced artisan bread with olive oil. And place the slices on a baking sheet.

Now pop those in the oven as well for about 5 minutes or until golden brown. Flip them over halfway through so you don't have one toasted and one soft side. That would be a little weird. Just saying. 

When the tomatoes have bursted and the garlic has softened, pull the dish out of the oven.

You can pull the garlic chunks out or you can smoosh them with a fork so that they blend in with the tomatoes a little better.

Nobody wants a huge chunk of garlic in their food. Myself included.

I smooshed the tomatoes down a bit too. Some of them were still a little too perky.

Grate in some fresh parmeasan cheese. About an 1/8 of a cup. Just enough to slightly thicken the juice created by the tomatoes when they burst open.

Just spoon some of that tomato goodness on top of the toasted bread and you're good to go!

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