Did you know Bruschetta traces all the way back to Ancient Roman times? Well it does. Did you also know that, Bruschetta was originally grilled bread rubbed with garlic and olive oil? I had no clue. I was curious about the history of Bruschetta. Some variations have toppings placed on top. These toppings could include anything from tomatoes, beans, cured meats the list could go on & on. Usually Bruschetta is served as a snack or appetizer in restaurants/social gatherings.
This is perfect for Meatless Monday’s. Also great as an appetizer. It’s light and savory. Doesn’t take long at all to make. You just need a few ingredients and if you don’t have them all that is ok. I had two large heirloom tomatoes, a yellow, green and red bell peppers. I used a large shallot as well. Cut some herbs from our garden, and laid burrata to the top. I grilled up a day old baguette to pile the vegetable topping on. It was a nice and refreshing change.
– 1 of each red, green and yellow bell peppers chopped
– 2 large tomatoes or a bunch of smaller tomatoes. About 2 cups worth. Seeds removed
– 1 large shallot thinly sliced in rings
-2 large cloves of garlic minced
– 1/4 tsp chili flakes
– 1/2 cup white wine
– olive oil
– Salt & pepper
– 2 tsp freshly chopped oregano
– 2 tsp freshly chopped basil
– Balsamic Glaze
– Zest of 1 lemon
– day old baguette sliced.
1) In a heated sauté pan or skillet, add about 1 Tbsp of olive oil and the shallots. Sauté shallots until caramelized on medium heat.
2) Next put in the peppers, garlic and chili flakes. Cook for about 2 mins. Then add in the tomatoes and the S&P half of the oregano and basil. Cook until the vegetables start to become soft but still firm. About another 2-4mins
3) Take the white wine and deglaze the pan with white wine. Scrape all the good flavors up gently and stir.
4) Once the wine has cooked off add the vegetable mixture to a platter. Place the burrata on top and gently break it open. Drizzle balsamic glaze all overs add the zest of the lemon, some salt, freshly cracked place pepper and all the rest of the chopped herbs.
5) Slice a baguette on an angle about 1 inch thick. Brush with olive oil and sprinkle with sea salt in both side. Hear your grill up to, medium heat. Grill until slight grill marks appear. Flip over and grill the other side to the same amount. Once off the grill take a clove of garlic, and gently rub the raw garlic on the grilled baguette. Top the Bruschetta on top of the baguette and enjoy!