You like bruschetta right? By the way, that’s pronounced broo-skeh-tah for those of you not familiar with your Italian. I, of course, knew that in Italian the “ch” consonant combination is pronounced as a hard k. Okay…I looked it up! Official ruling: that’s allowed. 🙂 I found info on the correct pronunciation and more on the origins and interpretations of bruschetta over at the Daily Meal.
I love bruschetta for 3 reasons: it’s good, it’s easy to make, and it’s versatile (12 bruschetta recipes from Rachel Ray)!
June was a real world wind in our house. Yes, I know, it’s really “whirlwind” (didn’t have to look that one up). But my mom and I have a strange obsession with the show Will and Grace and every time I hear that word, I hear Jack saying “world wind.” Yes, we need an intervention. Although lately we have switched to watching 30 rock. Maybe next visit we’ll switch back to Will and Grace? You can’t go wrong either way. In our family we put a high premium on laughter.
We also put a premium on time since in a 3 kid household time always seems to be in short supply. With the recent “world wind” (several trips, the end of the school year, vacation, etc.) our recent meals have mainly included things that can be quickly prepared. Enter today’s hero: Tomato and Basil Pesto Bruschetta.
So many of the ingredients at our local farmer’s market and from our garden work nicely into a bruschetta so it has become an obvious go to when we need a quick meal that we all love. And pesto has been big in our house this year. We’ve tried it with garlic scapes, beet greens, basil from our garden, and different combinations of nuts. It’s really an amazing condiment. And it freezes well which is another big checkbox in our house. It’s also versatile; You can throw it on pasta, put it on your toast under your egg in the morning, mix it up with some roasted vegetables, etc. But bruschetta might be our favorite pesto application. Our kids will devour it; although, I have to remember who likes their bread toasted, what cheese everyone likes, who likes it without tomatoes, and so on. It’s always something with those crazy youngsters. At least our youngest eats it any way you put it in front of her. She’s probably our most adventurous, well rounded eater. Is it always the youngest? What’s it like in your household?
Okay, now I’m hungry…on to the recipe:
- 8-12 slices of good bread (we have been using sourdough loaves from our favorite farmer's market vendor)
- 1/4 c . pesto (more if you like a lot on your bread)
- 1-2 ripe tomatoes (we usually use plum or a large handful of grape tomatoes)
- 1/4 c . grated cheese--parmesan or mozzarella are our current cheeses of choice
- Lightly toast the bread.
- Spread on the pesto
- Sprinkle on tomatoes and cheese
- Broil long enough to melt the cheese
You might also like: