We all look for that easy recipe that will “wow” our friends right?  Well, here is a small twist to make a super easy bruschetta recipe.  I have several different recipes for bruschetta and when I was working in the commercial kitchen I learned how to transform a simple bruschetta recipe into a masterpiece.

Here are some things I have done in the past to change it up a little:

• Sometimes I add a little ricotta on the bottom of the bread, this adds texture and hold the sauce from the bruschetta on the bread avoiding leakage
• I use balsamic vinegar when I find the tomatoes are not as favorable
• Always deseed your tomatoes
• If you are looking to make it look pretty when you serve your bruschetta, put a small dab of micro greens on top
• To obtain more juice from the tomatoes, add your salt, adding the salt extracts the juices
• Make sure to use a great tasting olive oil don’t skimp here

For this recipe for bruschetta, I used sun dried tomatoes, packed in oil, mixed in with my fresh tomatoes to boost the flavor.

To start out, deseed tomatoes and place them in a bowl, try to keep the tomatoes all the same size and keep them bite sized

mince the sun dried tomatoes

cut us some basil

and garlic

place it all a bowl

add some olive oil, salt and pepper, stir and serve on fresh baked crostini (here is a recipe I did a while back) although I would omit the parmesan cheese when you make the crostini

As you can see from my photo, the sun dried tomato is not really visible becoming a “secret ingredient” for my bruschetta.  When cooking any recipe that’s what you want to go for, layers of flavors so your guests will question “what’s in here” or “your bruschetta always tastes better than mine” yet they are not paying attention to the details of the dish.  So once again…WOW your guests with this super easy recipe for bruschetta…enjoy!

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Thank you again ~ Patty Limatola-Tanenbaum