Quick Easy Bruschetta from the TSP Garden
Making Bruschetta is a great use of those garden tomatoes, fresh garlic and all the basil that is in excess this time of year. It is beyond simple and tastes awesome. This is the most basic recipe you can add other things. Some people use sweet peppers as an addition and I do too at times. Others use sweet peppers but fire roast and peel them first, that is REALLY GOOD TOO.
I have seen other additions like corn and even some black olives, but when it comes to traditional simple Bruschetta this is the way. The one addition to the traditional recipe is the dehydrated onions, that is my secret to my Bruschetta. I guess it is a secret no more!
Watch this video How to Make Bruschetta directly on YouTube
Nice video. I will have to try it.
Looks good. Gotta try it. Also, nice to see videos!
Hey Jack!
Looks good!
Here’s an appetizer recipe I think you’ll like!
Roasted Red Peppers, marinated in vinegar, EVOO, and gsrlic!
Goat Cheese.
Fresh Basil.
Salt and pepper.
Cut the Goat cheese into purse about 1/2″thick, lay the roasted red pepper on top (it should look like a piece of sushi) sprinkle fresh basil on top, salt and pepper to taste.
My favorite appetizer!
Thanks!
Dave!
I just made some pico de gallo before I watched this. When you said that this is the Italian version of salsa it just clicked…. duh. It’s funny how certain techniques translate across borders depending on ingredients. Thanks for the video.
Yep and it really is more like Pico than Salsa.
Outstanding Jack! My wife was actually impressed that I was bothering to learn how to make bruschetta. It looked fantastic and I can’t wait to try making some!
Jack,
Awesome! I have tons of fresh garlic that I recently harvested, I have fresh basil to pick and my wife just brought home a case of tomatoes the Amish grew and this is definitely being made tomorrow! Thanks for the quick video.
I am betting a bit of Feta Cheese thrown in there would give it a kick.
Cheers,
Does that shirt say red lobster gun club? If so, that is awesome.
It says red rooster. I retract my last.
Guess what I will be eating today with fresh baked bread! Along with some home cured lardo on fresh asparagus from the garden, and perhaps even some home cured bacon.
Jack, I highly recommend a book by River Cottage for home curing meats with just salt, it is awesome and Ive made over 5 of the recipes so far including prosciutto.
http://www.amazon.com/Curing-Smoking-River-Cottage-Handbook/dp/140880882X/ref=sr_1_6?ie=UTF8&qid=1407339850&sr=8-6&keywords=river+cottage+handbook
Made up a batch tonight – yuuumeee.