I’ve never really been one for appetizers, instead preferring to make my food and eat my food on the spot. I wasn’t raised in a home where we had appetizers (or come to think of it, bread prior to a meal), and being a single person has amplified that disinterest in appetizers. When preparing food for one, I often find that it’s very difficult to get eat all of the leftovers before it goes bad, and adding extra food that doesn’t directly connect to the dish seems a little counterintuitive.
Bruschetta is a dish that will make even the most average of cooks look like an epicure. It feels high end, but it’s incredibly simple to make and relies more on the ingredients to be the star than the cook itself. Make it for a date and serve with a nice riesling and you’ll get things off to a great start.
You can make your own variations on this dish; some people add a slice of mozarella on top, some people add different vegetables. This one is my favorite, but feel free to experiment and try something new. Tell us about it in the comments!
Bruschetta
1 French Bread Roll
1 Package of Basil Leaves
1 Clove of Garlic
1 Red Onion
1 Tomato
Balsamic Vinegar
Olive Oil
Chop the red tomato, red onion, and basil leaves and place into a large mixing bowl. Crush the garlic clove and add to the mixing bowl. Add a tablespoon of the balsamic vinegar to the mixture (the amount of balsamic will differ based on how much volume the vegetables take up. Start with the tablespoon and taste after mixing. Add more if needed). Mix and let rest while you make the bed.
Slice the french bread roll into slices than are about a half inch thick. I liked slicing at an angle as it adds some extra surface area and also provides a unique look to the bread. Cover a baking pan with the bread, add some olive oil on each slice and place under the broiler. These cook really fast, so pay attention, it should be done in under 5 minutes.
Take a spoon and place a scoop of the vegetable-balsamic mix on each bread slice. Serve!
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