Bruschetta makes for a fresh summer appetizer, made even better by ingredients straight from the garden!
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Is it just me, or are you trying to squeeze in as many summer meals as possible before everything switches over to sweater weather and pumpkin spice lattes?
I know I am. Even though both places I’m spending time this year (Oklahoma and North Carolina) don’t see fall temps until November or so, there’s something about August that screams last days of summer. Probably all those years of school schedules.
So if you’re with me and on the hunt for ALL the summer foods, try this bruschetta!
If I’m honest, it’s not actually only a summer dish. It becomes summery when you use fresh basil picked from your mom’s backyard minutes before fixing it. There’s something magical about the freshly-picked stuff, though, and if you grow only one herb basil is a great one to choose. [If you’re looking for more basil deliciousness, try this pesto recipe. We fight over it.]
Bruschetta is a classic Italian appetizer. Generally, bruschetta is simply grilled bread appetizer. You can mix it up about a hundred different ways. This is currently my favorite version, so I’m just calling it bruschetta without a more
- 1 baguette
- 10 oz cherry tomatoes
- 10 leaves basil
- 1 tsp minced garlic, or 1/2 tsp garlic powder
- 1 cup spinach
- 3 tbsp olive oil
- salt & pepper to taste
- 1 tbsp balsamic vinegar
- Preheat the oven to 450°F. Cut the baguette into slices.
- Dice the cherry tomatoes and basil leaves, then combine with garlic and salt and pepper. Err on the side of less salt: the flavor will expand as it sits and you can always add more later.
- Brush olive oil onto one side of the bread slices, then lay the slices oil-side down on a baking sheet. Cook the bread in the oven for 5-6 minutes, until toasted.
- Once the bread is toasted, lay oil-side up on a platter. Add a layer of torn-up spinach leaves, then top with a spoonful of the tomato mixture.
- Drizzle with balsamic right before serving.
- This is the kind of app that you don’t want to build until a few minutes before serving to prevent the bread from getting soggy.
Eat them fast, because they’ll disappear!
Love this recipe?? Be sure to share it on Pinterest!