5-Minute Bruschetta Toast

This is one of those simple recipes that's dangerously easy to get hooked on. And -- actually -- there's nothing dangerous about it at all. Pretty healthy if you ask me. I'm so bruschetta (pronounced "brusketta") obsessed that you'll be getting yet another recipe next week. That one's a bit more involved with naan and grilling, etc.

This recipe is fast, brown bag + work week friendly.

5-MINUTE BRUSCHETTA TOAST
vegan. you'll want to make it every day.

What you'll need . . . 

• 1/4 cup Pomi chopped tomatoes, drained well
• 6 large basil leaves, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced (or 1/4 tsp garlic powder)
• salt + pepper to taste
• 2 slices of you favorite crusty bread

Method . . . 

1. Toast your bread (darker + crunchier the better), slice into wedges, and set aside.
2. In a small bowl, mix together all other ingredients. 
3. Spoon over wedges and serve immediately. Oh, and I would have drizzled mine with balsamic reduction if I had any!
4. You can double, triple, etc. this recipe to make as many servings as you wish.

What to do with the rest of the chopped tomatoes? Make Boozy + Bold Tomato Sauce. And try it with these favorites:

PIZZA, ETC.:

• Pesto Garlic Knots
• Ring-O-Fire Garlic Knots
• Baked Flatbread w/ Sweet Onions, Collards, and Brie
• Garbanzo Garlic Knots
• Chickpea-Carrot Pizza Crust*
• Brie Stuffed-Crust Pizza
• Veggie Stromboli
• Pizza Rustica
• BEETza Pizza
• Pumpkin Garlic Knots
• Gluten-Free Pizza Experiment
• Deep Dish Veggie Tart/Pizza
• Grilled Pizza Basics

* means VEGAN

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READER SPOTLIGHT: Karina's Goat Cheese Bruschetta

Good morning, everyone. I'm so happy to share with you all our very first Reader Spotlight post. Karina -- who runs her own food blog, Project K -- is a regular here, so we were thrilled when she sent us the recipe for her tasty Goat Cheese Bruschetta.

Karina writes:

Goat cheese bruschetta is always a hit around my place. The goat cheese is a fresh change on bruschetta from mozzarella or parmesan that most restaurants use. My goat cheese bruschetta is always the first thing to get gobbled up at any party and I thought it was time to share the recipe. I hope you give it a chance and get creative with it. If you don’t like goat cheese, I suggest using mozzarella, parmesan or a sharp parmigiano reggiano. 


INGREDIENTS

• 1 beefsteak tomato, chopped
• 6 roma (plum) tomatoes, chopped
• 1 dozen cherry tomatoes, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 1 cup goat cheese

DIRECTIONS

1. Preheat your oven on the broiler setting.
2. In a large bowl, combine everything but the bread and cheese, and let it sit for at least ten minutes, the longer the better to let the flavours fuse together.
3. Cut the baguette into 3/4 inch slices, cutting on a slight diagonal. Arrange your bread slices on a cookie sheet and place under broiler for 1-2 minutes.
4. Remove bread from oven.
5. Add the tomato mixture on top of the toasted baguettes, and top with goat cheese.
6. Broil for five minutes or until cheese is starting to brown at edges. Serve warm.

If you'd like to read the rest of Karina's post, head over to her blog. We think this recipe would make a great, classy Super Bowl dish -- or even just a wonderful starter for any party or special dinner you might have in the near future (Valentine's Day, anyone?)





Thanks again to Karina for generously offering up her recipe to us for our very first READER SPOTLIGHT! And if you'd like to be featured, just check out yesterday's post with all the details about the spotlight, as well as guest posting opportunities. And keep an eye out for Molly's jetlag cure, kale and white bean soup -- which will be featured in next Friday's post.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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