Easy 5 Ingredient Bruschetta

My first post! I thought I’d do something simple, and share one of my favourite quick dinners. You can’t go wrong with bruschetta! I hope you don’t mind that the style of my recipes may not be conventional. I like to cook with my heart, and sometimes my heart doesn’t feel like measuring. Winging it is more my style! I like to use familiar ingredients, that are also budget friendly, and can be found in your regular grocery store. I, for one, am more likely to try new recipes when the ingredients aren’t a hassle to buy. I also love to buy local, and there are so many great grocers here in Kelowna that sell local produce and bakery items.

Jamie Krause, Bruschetta, Vegan, Recipes, Easy, Okanagan, Kelowna, B.C., Blogger, Healthy, Fast

My recipes typically serve 2-4 people. It’s just my husband and I at our house, and I like to make leftovers for next-day lunches. This recipe isn’t the best for leftovers, so let’s say it serves 2 for dinner, or 4 for an appetizer.

Ingredients:

1 large fresh baguette or french loaf (or 2 small)

1 large container grape tomatoes (the 900g one)

2-3 cloves fresh garlic (or your preferred quantity)

Big bunch of basil, to taste

1-2 tablespoons good quality olive oil

Balsamic vinegar for drizzling

Method:

Quarter the grape tomatoes into slivers, and put into a food container. Crush and mince the garlic cloves, and add to the tomatoes. Drizzle with olive oil, and stir until lightly coated. Cover, and let chill in the fridge for about an hour.

Preheat your oven to 350°. Slice your bread lengthwise, and drizzle a little olive oil on both halves. Put halves back together, and bake about 5 minutes, until bread is warmed through.

Remove chilled tomato mixture from the fridge. Either chop or roughly tear your basil (the more, the better in our house), and add to the tomatoes.

Serve family style at the table, with multiple spoons and side plates, and balsamic vinegar on the side for drizzling!

I hope you enjoy this fast, fresh, summery take on the classic! You can serve it alongside a salad or meat, but we are lazy when it comes to dinnertime in this house, so we demolish the entire thing as our meal. If you have leftover tomatoes, they’re great atop arugula or spinach as a salad for lunch the next day.