Shockingly you might have guessed that today’s recipe includes tomatoes. My garden is crazy productive right now and I have six tomato plants. This recipe has been a favorite of mine this summer. It’s quick and easy to make and it just tastes like summer to me. Mike and I eat it on a fairly regular basis. We also LOVE the bread I make it on. It’s a garlic roasted ciabatta bread baked fresh every three days and found at my local grocery store. I always hated “garlic bread” growing up. You know that cheap bread with the bright yellow garlic-y super oily sauce that covered the cheap bread? That stuff made me gag. In fact it’s because of that bead that I always thought I HATED garlic. It wasn’t until I went vegan and started using it in recipes that I realized that I actually love the taste of garlic.
This recipe is my take on a classic recipe. Not only is it incredibly easy and delicious, but it’s healthier than traditional bruschetta. I make mine sans olive oil and salt, which is considered a traditional part of burschetta. Can I even call it bruschetta then? That’s up to you. Let me know what you think!
Word Origin: Bruschetta is a noun derived from a Roman verb bruscare which means “to roast over coals”.