Bruschetta is an Italian side dish or appetizer made with fresh tomatoes, basil, and just a few other ingredients. It’s full of the flavors of summer, bright and very savory. Make sure to use Roma tomatoes, as regular tomatoes have too much liquid in them.
I once sat eating Bruschetta on toast at a small sidewalk restaurant across from the Coliseum in Rome. It was not as good as this recipe. But the view made up for it.
Tangy yet sweet, with fresh full bodied flavor! This appetizer is best made with homegrown tomatoes, as they have the most flavor. I love to toast my homemade Einkorn sourdough bread,
add some butter and let guests spoon the brushetta on top themselves.
NOTE: Use plum tomatoes if you can. If using any other tomatoes, drain the extra juice out of them after chopping so you don't end up with a soggy mess!
Servings: 8 people
- 1 lb Tomatoes chopped. See note above.
- 1/3 cup fresh basil chopped
- 2 cloves fresh garlic pressed
- 1 TB balsamic vinegar
- 1 tsp olive oil
- salt & pepper to taste
- bread sliced and toasted, brushed with butter
I could eat Caesar Salad every day! People think the recipe is too much work, but it’s really not. You can make a bottle of the dressing and use it over the course of several days. Pre-grate fresh parmesan, keep some croutons in the pantry or fridge, and then it just comes down to washing and tearing up the lettuce. Hey, that can be done in advance too!
When I’m planning this salad with a meal, I put the washed and torn lettuce in a bowl in the morning and place a wet paper towel over the top to keep the lettuce moist. Then I put small bowls of grated parmesan and croutons on top of the paper towel. When it’s dinner time, all I need to do is remove them from the fridge, remove the paper towel and dump in the cheese and croutons. Toss with the dressing just before serving.
A very flavorful traditional recipe! Easy to make and very fresh.
Prep Time30 mins
Total Time30 mins
Servings: 4 salads
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1/8 cup vinegar, red wine or apple cider
- 1/4 cup lime juice, fresh
- ? anchovy paste (or Vietnamese fish sauce) to taste
- 1 egg yolk stirred
- 1 TB worchestershire sauce
- 1 sm head Romain lettuce washed, dried & torn into bite-size pieces
- 1 cup croutons
- ? ground black pepper to taste
- 3/4 cup Parmesan cheese finely grated
Place lettuce in bottom of a large bowl. This can be covered with a damp paper towel and kept in the refrigerator until serving time.
Remove dressing from fridge about 15 minutes ahead of time to soften (olive oil gets thick in the fridge).
Just before serving, remove lettuce from fridge and add parmesan, croutons and ground pepper. Shake dressing well, pour about 1/4 over salad ingredients, and toss.
Store leftover dressing in the fridge.
I love a good flavorful Italian dressing. I’ve been using Good Seasons Salad Dressing Mix, but over the past few years have been using processed foods less and less due to extra ingredients that really don’t need to be in there and I really don’t want to consume. Such as MSG in any form, sugars, artificial or ‘natural’ flavorings. Here’s a mix you can make yourself that contains only herbs and seasonings. You can store this mix in a jar in the pantry and mix up some fresh dressing whenever you need it.
Good Seasons salad dressing knockoff
An all good ingredients dry salad dressing mix: Not only bursting with flavor, but healthy as well, especially if you use organic ingredients. Mix up the dry ingredients, use some for a bottle of dressing today and save the rest for next time.
Prep Time15 mins
Total Time20 mins
Servings: 4 bottles of dressing
Dry dressing mix
- 1 TB garlic powder
- 1 TB onion powder
- 2 TB dried oregano flakes
- 1 tsp basil flakes
- 1 TB parsley flakes
- 1/2 tsp celery salt or celery seeds
- 1 tsp black pepper
- 2 TB sea salt
- 2 TB water
- 1/4 cup vinegar red wine or apple cider
- 2/3 cup olive oil
Add 2 tablespoons of dressing mix and wet ingredients (water, mix, vinegar, oil) in a jar or cruet (the Good Seasons ones are great). Shake well and let sit for 15 minutes so dry ingredients to soften (can be kept in the fridge to thicken).
Pour some over salad and toss.
Refrigerate any leftover dressing.