When the time comes to admit that eat way too many carbs, you can be sad, but that time is not today. I don’t mean to make light of the situation that you may encounter with the negatives of high glycemic index foods, but it’s okay to eat bread once in a while.
This is the best way to do it other than eating it straight off the loaf.
Bruschetta is the bomb. There are a bunch of different views on what’s the “right way” of making it, but my opinion is that the right way is the way that makes you happy and you are comfortable with. Some like garlic, some don’t (if that’s your stance, I’m sorry but your opinion is wrong), some think that you should have some balsamic reduction with it, and some people think that you should construct it before you serve it while others believe that you should let those that are eating it pile the tomatoes at their own discretion. If you want to see just how different people do things, google bruschetta and see all the variations, from Alton Brown to Ree Drummond and many others in between.
Personally I just like bread and garlic but if there are tomatoes, basil, or balsamic on there too, I’m just that much more excited. So here’s how it went down on Wednesday. (By the way, it was really nice outside and I was able to get some good pictures with natural light because of this, too bad that it went downhill from there, I mean there’s snow around the state!)
To start, I minced up some fresh garlic and threw it in a bowl. Then I diced up some pretty little roma tomatoes, and threw them into the bowl as well. I ground some black pepper (not too much) straight in there too and sprinkled some grated parmesan to give it a little something special. Then I mixed it all together and let it sit while I toasted up some bread. However you toast bread, do it that way, in the oven, in a buttered skillet, under the broiler, in your toaster oven, on the grill, WHATEVER! I did it in the oven at 375 and kept my eyes on it to ensure that burning did not happen.
Once the bread is toasted to your liking, let it cool for a few moments and then get ready to top.
Since I did not have any basil in the tomatoes, I used pesto and got basil flavor there. If you are familiar with making pesto you can use your own, if not, you can but a jar from the grocery store and use that. We haven’t made pesto (I promise that I will, also humus because humus is beautiful) so we use stuff from a jar.
Spread some of the pesto onto each piece of bread then top it with the tomatoes and stuff. Serve to hungry parents, children, or even friends. They’ll like it, I promise.
One thing to be mindful of though, is that the garlic that ends up in the tomato mixture is raw, so make sure that it’s cut small enough or if you are really scared of the garlic monster, saute it just a bit before you put it in with the tomatoes (obviously you should let it cool so that you don’t end up cooking the tomatoes too). Another option would be to roast some garlic and mush it up and mix that into the tomatoes, it will give it a nice sweet flavor, but it would still be fantastic.
I really want to eat more of it right now, but school is in the way of that.