This is a really simple recipe. I probably can’t emphasize that enough. It’s mind-blowingly simple, and the addition of a special secret ingredient (which I actually added by accident once and have never skipped out on since) makes it all the better. Try it next time you’re looking for something delightfully quick and easy (and reasonably healthy) for lunch or as a side dish. It pairs well with any good bread — personally, I usually have it with homemade Italian bread (which you can see in the side panel picture), but storebought anything works just as well! Five minute bruschetta is a must have for a delicious and ready to go appetizer.
The picture accompanying the recipe, by the way, is of the real thing — after my boyfriend and I had gorged ourselves on over half of what we’d made! Next time I make it, I’ll take a better picture.
Five minute bruschetta
- 2 large tomatoes, diced
- 2 tsp sea salt
- 8 leaves fresh basil, finely chopped
- 4 leaves fresh sage, finely chopped
- 1 1/2 tbsp olive oil extra virgin
- 1 tbsp balsamic vinegar
- 1/4 cup shredded mozzarella cheese or substitute 4 oz. fresh mozzarella cheese, cubed
- 1 1/2 tbsp grated Parmesan Reggiano cheese
- 1/4 tsp dried basil
- Red pepper flakes to taste
- Black pepper to taste
- Place the diced tomatoes in a large bowl; add the salt and stir. If you have the time, you can let this mixture sit for a few minutes to bring the juices out of the tomatoes; otherwise, continue straight to the next step.
- Add the chopped sage and basil, the olive oil, the dried basil, black pepper to taste, and red pepper flakes to taste. Stir until combined, then add the balsamic vinegar and the cheeses. Stir once more, taste for balance and adjust as needed, then your bruschetta is ready to serve!
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