Thursday, February 4, 2010

Fresh, Simple Ingredients = Delicious Food

Happy Thursday!

Let's talk bruschetta.

Bruschetta = From the Italian word meaning "roasted over coals."

I love that there are endless possibilities in the flavors you can combine to create a fresh and delicious topping for these wonderful little concoctions. Usually I don't measure any of the ingredients and just make everything to taste. But, since I had a friend ask me for my recipe of how I make my bruschetta, I decided I need to make a quick batch and MEASURE most all the ingredients. So here is one version that I really enjoy and it is quick and easy to make.

Jill's Bruschetta Recipe


3 Roma tomatoes
3-4 Fresh basil leaves
1 1/4 tsp. minced dried onion *You could also use a fresh onion, but I think the minced onion gives it a good flavor too.
1 tsp. balsamic vinegar *I used a cherry aged balsamic, which has a wonderful flavor.
Pinch of lemon-herb seasoning
Sea salt and fresh ground pepper to taste
Garnish with 1 1/2 tsp. of feta cheese

1) Cut the tomatoes in small square (diced) pieces and put into a small bowl.
2) Roll up the basil leaves and slice in thin pieces and add to the tomatoes.
3) Add the minced onion, balsamic vinegar, salt and pepper and gently mix together with a spoon.
4) Top mixture with feta cheese and set aside.

*Use your favorite french baguette bread.

1) Slice the baguette on an angle for 1/2 inch thick pieces.
2) Place on sheet pan and drizzle with olive oil.
3) Toast in oven under the broil setting or if you have a roast setting for about 3-5 minutes; be sure to keep an eye on them, so that they don't burn. When they are a nice golden color, remove from oven.
4) Serve baguette pieces on a platter with the topping in a bowl and everyone can serve themselves.

*Another variation I love, is to add a slice of fresh mozzarella to the baguette pieces and toast, then spread the topping over them--so yummy!

What are your favorite bruschetta toppings?


  1. I make almost the same version minus the feta. I'll have to try adding some next time. I also brush the olive oil onto the bread and place it oil side down. Turns out great! Thanks for the awesome recipe!

  2. Delicious! I love your recipe! I would use the dried onions as well. My husband doesn't like fresh onions in his food but he doesn't mind the flavor.


  3. I do love Bruschetta! Of course combine goat cheese and bread on anything and I'd probably eat it. Have you had that fig and tangerine balsamic vinegar that is all the rage yet. Oh momma, is it good! Thanks for the great post.

  4. Welcome to Heavenly Cake Bakers, Jill. You'll like it!! Looking forward to seeing your creations. The cake on the top of your blog looks really nice!

  5. Yum! I love the freshness and simplicity of a treat like that! Delish :)

  6. I dated a greek man before I met my husband and I fell in love with feta and tomatoes on bread. The man...not so much.

  7. I LOVE bruschetta. I never thought about adding feta. Sounds like a good addition!

  8. Jill, this looks delicious. I love bruschetta when the tomatoes are good. Simple ingredients, simply prepared. YUM!