You say “broo-shet-ta,” I say “broo-sket-ta.” But don’t call the whole thing off! Although the latter wins the most votes on proper pronunciation, the great taste is still the same. This delicious (and nutritious!) recipe is nothing more than grilled or toasted bread, rubbed with bruised garlic cloves and brushed with olive oil. To that base, any number of toppings may be added – which leads us to our vegetable gardens.
Our homegrown veggies are what make bruschetta come alive!
Photo Credit: Dan Hemmelgarn
For quick assembly, place your toast on your plate and top it with a couple of tablespoons of the savory flavors picked from your garden.
Photo Credit: Dan Hemmelgarn
Our homegrown veggies are what make bruschetta come alive! With autumn nipping at our heels, I recognize that the lazy days of barefoot harvesting are quickly coming to a close.
But until that first frost hits, I’ll continue to count my blessings as I pluck the season’s remaining ripe tomatoes, a handful of fragrant basil leaves and a ruby red pepper. In moments, I’ve returned to my cutting board, chopped all ingredients and blended them in a mixing bowl. To the mix, I might add some chopped red onion, minced garlic chives or fresh oregano. (You may prefer to first roast your peppers and caramelize your onions – all delicious options, but when I’m hungry, I’m impatient and want real food, fast!)
For quick assembly, place your toast on your plate and top it with a couple of tablespoons of the savory flavors you just picked from your garden. For added calcium and a smooth complementary accent, you can also crown your masterpiece with a slice of fresh, soft mozzarella cheese.
Regardless of how you say it, make time to enjoy the remaining sensory pleasures of your late summer harvest. No matter how simple or complex, the firm bread base behaves much like a blank canvas, limited only by your imagination and fresh ingredients at the ready!
