One of my favourite appetizers is bruschetta. It is simple, fast and delicious. This time of year is wonderful for bruschetta because the tomatoes are so fresh and full of flavour. It doesn’t require cooking so you don’t need to heat up your kitchen making it.
Using plum or roma tomatoes makes a less watery bruschetta as those tomatoes contain less water. At this time of year though, for me, I have a ton of cherry tomatoes to use up so this recipe uses cherry tomatoes. You can mix yellow and red (it looks super yummy with both colours) but if you just have one colour, just use that!
I serve the bruschetta on a toasted crostini but you could also use crackers or use it as a topping for pork chops or pork tenderloin. On day 1, I will use the bruschetta as an appetizer and then on day 2, I put it on some pork or chicken. It is especially good on day 2 after the flavours have had a chance to blend. Yum!! Try it on Bruschetta Baked Three Cheese Chicken.
Chop up your tomatoes. I like to try to make the pieces fairly small so you don’t have big pieces of tomato falling all over the place when you are trying to eat.
I add chopped green onions and jalapeno. If you don’t like jalapeno, feel free to leave it out but personally, I think it elevates this bruschetta.
Then olive oil, dill, fresh garlic to taste along with salt and pepper, stir it up and let it sit for as long as you can before using it. The longer it sits, the more the flavour blends. The oil is pretty key to blending the flavours so don’t be shy with this healthy fat. The other thing I do sometimes is to add some nice feta cheese to the bruschetta mixture. I think it adds a nice salty edge that I enjoy. Of course, if you are keeping it vegan. Leave it out.
Sit down and enjoy! Did you make this recipe? What did you think?
Delicious take on bruschetta with dill and jalapeno.
- 2 c cherry tomatoes (or Roma)
- 1 c chopped green onions about 3 to 4
- 1 jalapeno finely chopped
- 2-3 garlic cloves to taste, minced
- 2 tsp dill weed
- 3/4 tsp salt to taste
- 3/4 tsp pepper to taste
- 1/3 c olive oil extra virgin
- 1/2 baguette sliced
Wash tomatoes and chop them into small pieces and place into a bowl.
Wash green onions and remove the root end and the very end of the green end so you are working with a clean onion. Slice the onions finely and add to the bowl of chopped tomatoes.
Wash the jalapeno and slice in half lengthwise. If desired, remove the seeds. I leave them in because I like a little extra heat. Finely dice the jalapeno and add to the bowl.
Peel and mince the garlic cloves and add to the bowl.
Add the dill, salt, pepper and olive oil and mix thoroughly. Set aside.
Put oven on to broil.
Get a bread knife and slice the baguette cross wise in 1/4 slices. Set out the slices on a cookie sheet and place under hot broiler. Watch closely to avoid using the other half of the baguette to replace the burned crostini. I prefer to toast both sides of the bread but it really is a personal preference.
Remove the crostini from oven. Serve bruschetta on the crostini or let your guests serve themselves right from the bowl!
Calorie count does not count the baguette.