antipasto / small bites recipes


August 6, 2015

my fondest memories of eating bruschetta was with my nona when i was young. she would make a big bowl using ingredients from the garden, and i would sit in the sun in the backyard with her and my aunt. they would scoop it straight from the bowl with hunks of crunchy, toasted day old bread, and we would listen to the birds chirping around the bird house in the garden. i would never actually eat the bruschetta, because at the time my silly young brain thought i didn’t like tomatoes, i would just use the bread to soak up the garlicky, basil flecked juice.

PicMonkey Collage


thankfully now i’m older with wiser taste buds, and am in love with fresh, ripe, in season tomatoes. a co-worker of mine brought a whole bag of wonderful produce from her garden: cutie tomatoes, basil, spaghetti squash and cucumbers and the first thing i thought of when i smelled the fresh basil was bruschetta. okay, if we’re being honest it was obviously pasta, but bruschetta was a very close second.



i like my bruschetta with lots of everything – lots of garlic, lots of onion and lots of basil, but you can adjust to your tastes however you like.


3 cups garden tomatoes, chopped (or 3 medium vine tomatoes)
2 green onions, white and green parts, sliced
1 handful of fresh basil, roughly chopped
2 large cloves of garlic, minced
generous drizzle of good quality olive oil
1-1/2 teaspoons of balsamic vinegar
fresh ground salt and pepper to taste

mix all ingredients in a large bowl, adding as much salt, pepper and olive oil as desired. let chill in da fridge for at least 30 to an hour – this will really let the flavours settle together.
serve with sliced baguette rubbed with olive oil and toasted until crispy. sprinkle with fresh grated parmesan cheese.


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