Don’t get us wrong: We love traditional bruschetta (pronounced broo-SKEH-tah). The only way to make a perfect recipe more perfect is by adding some EFAs, since EVOO is a poor source of essential fats. The body requires EFAs (omega-3 and omega-6) for many biological functions in the body, but cannot synthesize them from other nutrients. This is why we need to get them directly from our diet.
Traditionally, the garlic is rubbed onto the toasted bread by cutting the end off a garlic clove and rubbing it back and forth on top of the bread (recommended). If you choose to do it this way, adjust the amount of minced garlic you add to the bruschetta accordingly, or leave it out altogether, depending on how much garlic you like. Make the bruschetta mix up to 24 hours ahead for flavors to meld (optional).
FRESH TOMATO AND BASIL BRUSCHETTA
4 medium fresh tomatoes or 8 Roma plum tomatoes, chopped into ½-inch cubes
1-2 fresh baguettes, cut into ½-inch thick slices
1 small bunch fresh basil, chopped
3 tablespoons Udo’s Oil 3·6·9 Blend
2 garlic cloves, minced
1 tablespoon red or balsamic vinegar
½ teaspoon sea salt, or more to taste
freshly ground pepper, to taste
- In a medium bowl, mix tomatoes, basil, garlic, salt, and pepper;
- Drain excess tomato juice from bowl. Add Udo’s Oil Blend and vinegar and mix well;
- On a grill, a baking sheet in the oven, or in a toaster, toast the bread;
- Holding the bread over the bowl, scoop the bruschetta mix onto the toasted bread, allowing the excess juices and pieces to fall back into the bowl. Place bruschetta slices on a tray and serve immediately.