Feed Your Body Friday: Spicy Summer Bruschetta
Happy Feed Your Body Friday, friends!
Summer is my favorite season, like many of you, I’m sure! I like everything that comes with it: festivals, being able to wear shorts, holidays, hot days and warm evenings.
One of the things I really loooove is the abundance of seasonal fruits and vegetables, which are delicious and affordable! Tomatoes, zucchinis, field cucumbers, strawberries, raspberries, blueberries, I love them all! Summer means we have perfect opportunities to make delicious, fresh, ultra-colorful salads… for cheap!
The Spicy Summer Bruschetta that I have for you today is simple, simple, simple. Honestly, it would be hard to make it simpler! But you’ll see, all the flavors combined explode in your mouth in an ultra-harmonious way! This is the advantage of using fresh ingredients that are at their best!
For the type of tomatoes, in principle and at the origin is big and crushed tomatoes. But now we see a lot of bruschetta made with the more “fashionable” cherry tomatoes. So feel free to put whatever tomatoes you like best, as long as they are good and juicy enough to soak into the delicious bread.
Preparation time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
- 3 fresh tomatoes
- 1 shallot, dry, chopped
- 6 to 8 fresh basil leaves, chopped
- 1 clove of garlic, crushed and finely minced
- 1 tsp. of sriracha sauce
- 45 mL olive oil
- 15 mL red wine vinegar
- salt and black pepper, to taste
- 1/2 day-old baguette for croutons
- Wash tomatoes and cut into small cubes. Place in a colander and sprinkle with 1 tsp salt. Mix gently and allow to disgorge for 20 minutes over a bowl.
- When the tomatoes are disgorged, place them in a bowl and add the other ingredients: shallot, garlic, basil, oil and vinegar. Mix and season with salt and pepper.
- Make croutons about 2 cm thick with the baguette and roast in the oven for about 10 minutes (to make crisp).
- Place a little bruschetta on each crouton and serve.
You will see, it’s fragrant and very tasty!
Since it’s summer, we want recipes that are easily prepared and don’t involve using the oven or the stove. It’s hot enough! Bruschetta is great for that. Apart from roasting the slices of bread in the oven, the rest is raw and can be prepared in advance.
What better way to serve delicious bruschetta during a summer backyard barbecue as an aperitif with a chilled glass of white wine, or as an accompaniment to grilled meat or fish on the BBQ? This recipe yields an amount that’ll allow you to have seconds (maybe even thirds?), or leftovers to enjoy during the week. The healthy, fresh ingredients are a guilt-free way to indulge, especially since this is a vegetarian-friendly recipe.
What are your favorite seasonal fruits and vegetables?
Related Article: 5 Foods That Will Enhance Your Spiritual Connection