I find bruschetta to be quite a simple starter, but it also makes a great snack as well. In the warmer seasons, it is nice and refreshing. When I make bruschetta, I like to take the seeds out because I don't like the seeds of the tomatoes.
*my measurements aren't accurate in bruschetta as I go by taste.*
*all the bruschetta has the same method... just throw it altogether and toss. Serve on grilled bread*
1.
Bruschetta Greca:
- 3 tomatoes
- 1 tsp garlic
- a few olives (to your liking) , sliced thin
- a little bit of feta cheese (to your liking) cubed small
- a few leaves of oregano, chopped fine
- a squeeze of lemon juice
- a spash of olive oil
- some salt and pepper
2.
Bruschetta al Pomodoro:
- 3 tomatoes
- some red onion
- 1 tsp garlic
- a few leaves of basil, chopped fine
- some salt and pepper
- a splash of olive oil
3.
Bruschetta Messicana:
- 3 tomatoes
- some red onion
- some jalapeno chilli finely chopped
- a squeeze of lime juice
- a splash of olive oil
- some salt
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