You might argue that bread is what makes bruschetta – actually, I wouldn’t dispute that. However, sometimes, when you’ve been baking many delicious treats…containing lots of delicious butter, sugar, and flour…you realize you might want to cut back or you’re going to end up with a belly. I won’t name any names.
Technically, this should be called a tomato salad. But who wants to get technical?
This recipe is a way to get all the flavor of bruschetta without any of the guilt or empty calories – just the healthy stuff! Also, it’s a great way to use up the delicious tomatoes that are probably abundant in your garden right about now. It only takes about five minutes to make!
Serves 1 – I only cook for myself, people! – you can do the math 🙂
1 clove garlic
1 tablespoon olive oil
1 ripe tomato
Fresh basil – baby leaves or julienned larger leaves
Sea salt and Pepper to taste
1. Heat oil in pan. Pass garlic through press. Sautee garlic for about 2-3 minutes (just to cook out some of the bitter raw garlic taste). Let cool slightly.
2. Meanwhile, slice tomato into thick slices. Prepare basil as desired.
3. Stack tomatoes, sprinkle with basil and pour olive oil and garlic over top.
4. Salt and pepper to taste, then serve.