The weather in Northeast PA has been swinging back and forth from the mid-80’s down into the 40’s as we work our way through April. On those warm days though, I love spending time on our patio, soaking up the sunshine! That’s when I want bright, fresh appetizers!
My go-to is Easy 5-Minute Bruschetta! Perfect for appetizers, great with grilled chicken! It literally takes me only 5 minutes to prepare.
Appreciating life…
I made this version of bruschetta right after I successfully finished all of my breast cancer treatment last summer. It was late July, hot and humid. I had a bit of time to myself and an overabundance of grape tomatoes growing in the garden. So, I made this Easy 5-Minute Bruschetta, sliced up some fresh mozzarella, and grilled a few crostini. I layered everything together and enjoyed it on the patio – grateful for the second chance on life that I had been given.
For those of you that have gone through cancer treatment or a major life-altering event, you’ll understand what I mean. After surviving cancer, you really take the time to reflect on how important it is to enjoy the small things in life everyday.
I hope you try my Easy 5-Minute Bruschetta and remember – enjoy the small things!
How To Make Easy 5-Minute Bruschetta
Rinse and drain grape tomatoes. Add to a food processor with the garlic cloves and pulse a few times until chunky but not puréed. Pour into a medium bowl.
Add aged balsamic vinegar, olive oil, sea salt, and pepper. Mix to combine.
Stack and roll the fresh basil leaves. Slice into thin ribbons. Add to the bruschetta. Mix to combine.
Let the bruschetta sit at room temperature for at least 10 minutes to allow flavors to combine before serving.
Serving suggestions:
Layer crostini with fresh mozzarella and a spoonful of bruschetta. Great for a light meal or appetizers!
Grill boneless chicken breasts and top with Easy Bruschetta for a Mediterranean inspired meal – my Bruschetta Chicken!
Easy 5-Minute Bruschetta
Ingredients
Ingredients:
- 1 pint grape tomatoes approximately 2 cups
- ⅓ cup fresh basil leaves thinly sliced
- 2 cloves garlic peeled
- 1 Tbsp. aged balsamic vinegar I love using fig balsamic
- 2 Tbsp. extra virgin olive oil
- ½ tsp. sea salt
- ¼ tsp. black pepper
Instructions
Instructions:
- Rinse and drain grape tomatoes. Add to a food processor with the garlic cloves and pulse a few times until chunky but not puréed. Pour into a medium bowl.
- Add aged balsamic vinegar, olive oil, sea salt, and pepper. Mix to combine.
- Stack and roll the fresh basil leaves. Slice into thin ribbons. Add to the bruschetta. Mix to combine.
- Let the bruschetta sit at room temperature for at least 10 minutes to allow flavors to combine before serving.