There are so many bruschetta recipes floating around on the internet. Some call for blanched tomatoes, while others skip fresh produce altogether. After spending a fair amount of time experimenting with different versions of the Italian appetizer, I’ve come to find that this no-frills, veggie-packed rendition is my favorite. It makes for a perfect party snack. Or meal, even. Here’s the recipe.
What you need:
1 French baguette (I got mine from Village Baking Co.)
2-3 large tomatoes
1 small carton cherry tomatoes
1 ripe avocado
1 fresno pepper
Olive oil (optional)
Preheat oven to 350 degrees F.
Use a bread knife to slice the baguette diagonally, making 1/2 inch thick slices. Optional: brush one side of each slice with olive oil (you can skip this step to cut down on calories).
Place bread on cookie sheet(s), and toast in oven for 7-10 minutes or until crisp.
Chop tomatoes. Mash avocado, and spread on toast. Sprinkle with garlic powder. Top each slice with tomatoes, then garnish with 1 slice fresno pepper and 1 basil leaf. Sprinkle with salt (to taste) and drizzle with balsamic. Enjoy.
It’s that easy.