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 fats (or EFAs) since olive oil is a poor source of essential fats. The body requires EFAs (omega-3 and omega-6) for many biological functions in the body but cannot synthesize either of them from other nutrients. Hence, we need to get the two essential omega fats directly from our diet.
Traditionally, the garlic is applied 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.