Heaven-Sent Bruschetta

Not to give this little recipe too big an ego or anything, but it’s kinda a big deal.  Like a concise answer to a prayer or a promptly granted wish.

You might understand where I’m coming from if you’ve ever been invited to a party to which you knew you should probably bring something – but had not an inkling as to what.  Or you’ve had guests you wanted to impress without doing up a whole fancy appetizer platter.  Or perhaps just wanted something to go with crusty bread that was tasty but not full of fat (like every bread topping ever!) 

Time and time again, this has been me, wishing for an answer to appear and coming up short.  Often, I just completely missed the mark in my past trial-and-error situations.

Hence, the reason I am sharing this bruschetta with you.  This recipe?  Bull’s-eye!

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I decided that a nice bruschetta to go with dinner would be just the thing – but I didn’t want to spend more than ten minutes on it, and I really wanted to keep it light (dinner is a pesto pasta!)  The solution?

Let’s talk rockstar ingredients.

The simple combo of fresh and canned tomatoes really is divine.  I love all sauces that combine the two for the really bright and zingy flavor they create.  I really like that it’s extra healthy, too – fresh tomatoes provide boatloads of vitamins, while cooked tomatoes can pack a whole ton more cancer-kicking lycopene than fresh.  True story.

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You put these bad boys together with some really knockout sidekicks, and you have yourself a fresh bruschetta that will steal the show in mere chopping time.

Heaven-Sent Bruschetta

2 cans diced organic tomatoes, drained

½ pint container cherry tomatoes (or about 4 large handfuls), quartered

2 big handfuls fresh basil, (roughly ½ cup packed), washed and finely chopped

2 sprigs rosemary, de-stemmed and finely chopped

3-4 freshly minced garlic cloves

Yellow and/or green onions, diced

3-4 T. balsamic vinegar

Salt, freshly ground pepper, red pepper flakes, to taste

 

Combine all ingredients thoroughly in a bowl and serve or refrigerate up to 24 hours before serving.

Store in the refrigerator covered in a non-metal bowl.

 

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