I’m a big fan of things that look hard, but are easy.
Take bruschetta for instance. You hear someone made their own bruschetta, and you’re like wow…how many steps when into that?
About two. Chopping and seasoning.
But no one has to know our little secret.
The key to a really nice bruschetta, is to not have too much liquid, and to balance the flavors. Since roasted red peppers are on the sweeter side, I balanced it with slight acidity from an heirloom tomato, and just a little bite from onion and garlic.
And, you know, mixed all the pretty colors together.
This is awesome on salads, over a baguette with goat cheese, on a breakfast sandwich, you name it and it’s probably a really good idea to throw some bruschetta on there. Unless it’s icecream…we haven’t quite gotten that brave yet.
Ingredients (makes about 2 cups):
- 2 jars of roasted red peppers – making your own is also an option! You’ll need about 5-6 peppers
- 2 garlic gloves, minced
- 1/2 cup onion, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1 heirloom tomato, cored, seeded, and diced – I went with yellow to off set all the red
1. Mix all your ingredients together in a medium-sized bowl.
2. Season with salt and pepper to taste. Serve with baguette and goat cheese, or over a salad.