Up until a few months ago, bruschetta was something you couldn’t get me very excited about. It just seemed too simple.
This changed when I was at a picnic and had a taste of my friend’s bruschetta. I couldn’t stop eating it! I asked my friend what on earth he put in this bruschetta, because I thought surely he had to have put some magical ingredient in there.
It was the simplest of things…tomatoes, basil, garlic, olive oil, and balsamic. So good.
Bruschetta is something typically known as tomatoes served on toast, but I actually find myself eating it more often with chicken, like it’s some sort of Italian salsa. I keep cooked chicken on hand (usually slow cooker chicken), and when I want a simple lunch or dinner, I prepare the tomatoes, then I’m eating ten minutes later. It’s wonderful!
To get started, we’re going to remove the seeds from the tomatoes so our bruschetta isn’t watery. The easiest way to do this is to cut through the hemisphere of the tomato, then stick your finger in and push the seeds out.
I had a process shot of me doing this, but it looked kind of funny. So instead, I’m going to show you the side-by-side of what it looks like with the seeds removed, and not removed:
Cut the seeded tomatoes up into small chunks:
Place the tomatoes in a bowl and add torn fresh basil, and minced garlic. Season with salt and pepper:
Next add a splash of really good olive oil. The best olive oil I’ve ever tasted is this California Olive Ranch stuff (not affiliated with them in any way), but your favorite olive oil will do.
Then you’re going to add a good quality aged balsamic. I like Trader Joe’s gold quality aged balsamic (not affiliated with them either).
Mix this all together, then simply serve the bruschetta with sliced, cooked chicken. I served it with this quinoa.
- 1 lb roma tomatoes (5 tomatoes)
- 1/4 cup packed basil leaves, torn
- 2 cloves garlic, minced
- salt and pepper, to taste (I used 1/2 tsp salt, 1/4 tsp pepper)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 3 or 4 cooked chicken breasts (grilled, or slow cooker chicken)
- Cut the tomatoes through the hemisphere, then stick your finger in the crevices to push out the seeds. Cut the tomatoes into small chunks. Combine in a large bowl with the torn basil leaves, garlic, salt, pepper, olive oil, and balsamic vinegar. Taste this mixture and make any desired seasoning adjustments.
- Slice the chicken breast into medallions and serve with the tomato mixture on top. Enjoy!
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