Bruschetta with Tomatoes & Basil

It’s gotten to be a pattern of late… our kids come in the kitchen while I’m making dinner and ask, “so where are we GOING tonight?”

Since we have been home bound, to mix things up we have been taking a tour around the world with our MEALS! We’ve been to Sicily, Japan, India, and Spain, for tapas!

We did Bruschetta on our “trip” to Italy, and Lucy helped teach the skill of seeding tomatoes on our Key Lime Kids video series!

** This post is part of the special Key Lime KIDS series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home. RECIPES WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.

Bruschetta toast with tomato in background

I LOVE cuisines from all over, but Italian food holds a special place in my heart. Their fundamental principle of using peak seasonal produce and best quality ingredients means that simple combinations can create extraordinary flavors.

As with with tomato bruschetta (in Italian pronounced Broo-skeh-tuh).

And as luck has it, Floridians will begin to find local tomatoes at the market this month!

Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 5 min. video 🎬 below, then practice what was learned while making the YUMMY, kid-approved recipe!

Subscribe to the full Key Lime Kids series on YouTube.

Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with your network.

 

Healthy Dinner Party Quick & Easy Mid-Week

Bruschetta with Tomatoes & Basil

Prep Time10 mins
Servings: 12 toasts

Ingredients

  • 2-3 medium tomatoes about 1 pound
  • 8-10 large basil leaves or use 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • Fresh black pepper
  • Extra virgin olive oil
  • 12 or so slices of bread as from a fresh baguette
  • 1 medium garlic clove cut in half

Instructions

  • Heat your oven to 400, or if you have a toaster oven you can use that. Place the bread slices on a pan. Drizzle each slice with a little olive oil using a spoon, or if you have a pastry brush you can use that to brush the bread with it. Toast until golden brown. When you take it out of the oven, carefully rub the cut garlic over the warm toast. Set aside.
  • Seed the tomato by cutting in half across the equator. Stick your finger into the seed pockets to loosen, then shake the seeds out over your sink or a bowl. Repeat with remaining tomatoes.
  • Cut the tomatoes into small cubes and place in a bowl. Add the salt and black pepper and stir. Taste and add more salt if needed. Tear the basil leaves and add to the tomatoes.
  • Spoon the tomatoes on the bread and serve right away.

Top lay of bruschetta with tomatoes and basil

 

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