Speedy Bruschetta
Speedy Bruschetta with freshly chopped tomatoes, Italian blend herbs, and balsamic vinegar served atop crispy garlic toast. This is truly one of our favorite warm-weather foods!
It’s incredibly easy to throw together, but our SupHerb Farms Fusions Fresh Frozen Italian Blend (#1840) makes the prep even easier. The fresh herbs are washed, trimmed, chopped and individually quick frozen, so you can use just what you need and save the rest for later.
Tips & Tricks
- No one likes soggy bread! We recommend removing the tomato seeds for a less watery bruschetta mixture. Adding the oil helps it not be too dry, along with the salt drawing out more moisture.
- If you don’t have balsamic glaze, simply add a splash of white wine vinegar to the tomato mixture for the zingy hit.
- Rather than baking the bread, heat it in an oiled pan for extra crispy toast. This also helps prevent the bread from getting soggy.
Speedy Bruschetta with freshly chopped tomatoes, Italian blend herbs, and balsamic vinegar served atop crispy garlic toast.
Speedy Bruschetta
Ingredients:
- 1 Tbsp BBF Avocado Oil (#3516)
- 1/4 cup SupHerb Farms Fusions Fresh Frozen Italian Blend (#1840), thawed
- 8 roma tomatoes, chopped and seeds removed
- Regal Coarse Sea Salt (#1147) and freshly ground AP Whole Black Peppercorns (#1030), to taste
- 1/4 cup Sartori Classic Shaved Parmesan Cheese (#2886)
- 8 slices Pepperidge Farm Garlic Toast Slices (#2933)
- 1 Tbsp Balsamic glaze, optional
Instructions:
- First, combine the chopped tomatoes, italian blend, and oil in a bowl. Season with salt and pepper to taste, and store in the fridge until ready to use.
- Then, preheat oven to 425F. Arrange the garlic toast in a single layer, and bake for 5 minutes or until golden brown. Then, flip and sprinkle. Bake for 3 more minutes, or until the cheese is melted.
- To assemble, scoop the tomato mixture onto a slice of bread. Drizzle balsamic glaze on top, then repeat with remaining slices.
- Serve immediately, and enjoy!
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