Meera’s daughter is turning 5 this summer and she wishes to host a perfect birthday party. Meera is a wonderful cook and loves to cook tasty yet healthy dishes for her guests. While finalizing the menu, Meera decides to make tomato and basil bruschetta as an appetizer for the guests. She has been cooking this antipasto for many years now, and she is confident that her guests will love this yummy Italian appetizer. To make it healthy as well, Meera has decided to use cold pressed olive oil. While bruschetta has many variations, Meera plans to stick to the most traditional combo of tomato and basil as most of her guests are vegetarian. Here is the simple and fast bruschetta recipe form Meera’s kitchen. However, if you’re creative enough you can make your own toppings using a combination of vegetables, meat, cheese, and beans. The options are endless.
When to Make Tomato and Basil Bruschetta?
Tomato and basil bruschetta serves well as appetiser or finger food at any party. If you’re going with an Italian cuisine then bruschetta has to be there in your menu. It is really easy to make and doesn’t take much of your time or ingredients. The best part is, you can prepare the topping well before your party and put it on the bread right before serving. Bruschetta is a big hit among kids too! If you have a fussy eater at home, just try out bruschetta. Your kid is definitely going to love it! And to tell you a secret, it’s a fantastic way to feed vegetables to your kids, in case he/she is not interested in eating vegetables.
All you need to make tasty tomato and basil bruschetta is fresh tomatoes, basil, garlic, and Mesmara Extra Virgin Olive Oil. So let’s get started!
Healthy Ingredients List:
- 1 baguette French bread cut into 1/2 inch slices diagonally
- 6 Ripe tomatoes will be needed for one baguette
- 2 cloves garlic, minced
- 1 tablespoon Mesmara Extra Virgin Olive Oil
- 6 fresh basil leaves, finely chopped
- 1 tsp balsamic vinegar
- Salt and black pepper to taste
Take a big vessel filled with water and bring it to boil. Give a shallow cut to the tomatoes which will help you later to peel the tomato skin. Once the water starts boiling, remove the vessel from heat and put the tomatoes for a minute to blanch. Drain out the tomatoes and let it cool. Then gently remove the skin and cut the tomatoes into half. In the next step, preheat an oven to 230 degrees Celsius. Take a bowl and toss the tomatoes with garlic, olive oil, and balsamic vinegar. Mix in basil, salt, and pepper. Brush Mesmara Extra Virgin olive oil on either side of the baguette slices and toast in the oven. Take them out and brush one more time with olive oil. Add the tomato mixture topping right before serving or serve the bread and the topping separately.
Pro Tip: The second coating of olive oil will work as a protective layer, preventing the bread from becoming soggy with the tomato mixture. Remember, the topping needs to be added right before serving to retain the crispness of the bread.
At Mesmara we’re obsessed with healthy cooking and healthy eating. Knowing the goodness of cold pressed oils, we are now offering Extra virgin olive oil, Cold Pressed Sesame Oil, Cold Pressed Groundnut Oil and Virgin Coconut Oil. Being extracted naturally (through a cold press) the extra virgin olive oil not only brings added flavour to your dish but retains all the vital nutrients, vitamins and antioxidants that are otherwise destroyed in the refined oils which are extracted through heat. To learn more about the reasons to switch to cold pressed oils read this. Click here to buy.