There are many versions of this traditional Italian antipasto called bruschetta (pronounced broo-SKEH-tah) featuring grilled bread, olive oil, salt, and a topping. For example, the grilled bread can be topped with cured meat, mixed vegetables, cheese, or beans. Our hearts (and tongues), however, consistently lean toward the tomato basil version. It’s just so fresh, so perfect.
The only way to make a perfect recipe more perfect is by adding some fresh essential fatty acids (or EFAs), since olive oil is a poor source of essential omegas (it's mostly monounsaturated fatty acids).
THE IMPORTANCE OF ESSENTIAL OMEGAS
The human body is made up of trillions of cells. Polyunsaturated EFAs (omega-3 and omega-6) are required for vital biological functions in every cell including membrane structure, growth and division, cell-to-cell communication, gene expression, hormone production, receptor function, energy production, and more.
Sufficient EFA levels are therefore critical to the optimal functioning of the brain, liver, kidneys, heart, and all other glands and organs.
The body can make all the fats it needs from carbohydrates and proteins but lacks the enzymes to produce both omega-3 and omega-6. We therefore must get them directly from our foods. And, hence, the inspiration for this recipe: yet another delicious way to get more omegas into your diet.
Want to learn more about the important roles omega fats play in health and why we created our 100% plant-based, certified organic Udo’s Oil? We put together some helpful information for you here.
ADDING GARLIC THE TRADITIONAL WAY
Traditionally, Italians apply the garlic directly to the toasted bread by cutting off the end of a garlic clove and rubbing it back and forth on top of the bread (recommended). If you choose to do it this way, reduce the amount of minced garlic you add to the bruschetta because you may not want it that garlicky. Alternatively, you can leave it out altogether, depending on your tastes.
FRESH TOMATO BASIL BRUSCHETTA
- 8 Roma tomatoes, chopped into ½-inch cubes
- 1 fresh baguette, cut into ½-inch thick slices
- 1 small bunch fresh basil, chopped
- 2 tablespoons Udo’s Oil 3·6·9 Blend
- 2 garlic cloves, minced
- 1 tablespoon red or balsamic vinegar
- ½ teaspoon sea salt, or more to taste
- Freshly ground pepper, to taste
- In a medium bowl, mix tomatoes, basil, garlic, salt, and pepper;
- Drain excess tomato juice from the bowl. Add Udo’s Oil Blend and vinegar and mix well;
- On a grill, lightly grill the bread on both sides. If you don’t have a grill, toast the bread in the oven using a baking sheet or toast it in a toaster;
- Holding the bread over the bowl, scoop the bruschetta mix onto the toasted bread, allowing the excess juices and pieces to fall back into the bowl. Place bruschetta slices on a tray and serve immediately.