Puttanesca Bruschetta
https://ift.tt/3hKn1U4 Growing up in the Midwest, the term “bruschetta” meant one thing: toasted bread topped with diced tomatoes, a little basil, and maybe a sprinkle of cheese. But in Italy, “bruschetta” actually refers to the bread. Toasted on a grill – not in an oven – it’s crisp and lightly charred. When it comes off the heat, it’s drizzled generously with olive oil and rubbed with the cut side of a garlic clove. Garlicky, rich, and smoky, the bread is delectable on its own, but fresh toppings only make it better. And those toppings don’t have to be tomatoes – meats, cheeses, herbs, and other vegetables are all fair game. But right now, when tomatoes are at their best, I always pile them on my bruschetta. I also add capers and olives for briny flavor and red wine vinegar for an extra tangy pop. This topping is juicy, savory, and fresh – the perfect partner for the crisp, lightly browned bread. This bruschetta recipe is exactly the type of thing I like to make at this time of year. It’s super simple, it puts summer produce front and center, and it tastes fantastic. It’s a wonderful appetizer, but lately, I’ve been happy eating slice after slice for a quick and easy lunch. I hope you love it too! Bruschetta Recipe IngredientsBecause this tomato bruschetta recipe is so simple, the quality of your ingredients really counts. Here’s what you’ll need to make it:
Find the complete recipe with measurements below. Best Bruschetta Recipe Tips
More Favorite Summer AppetizersIf you love this bruschetta recipe, try one of these delicious appetizers next:
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