Posts Tagged ‘bruschetta’

I don’t know what it is about appetizers, but I love them. I could easily make an entire meal out of them. Spinach dip with zucchini pizzas or baked parmesan tomatoes with toasted ravioli sounds like an excellent dinner to me. The husband, however, slightly disagrees.

He’s on board the appetizer wagon – he just prefers it be as an actual appetizer. Which is how I found myself making this roasted tomato bruschetta on the 4th of July. Because as we all know, bruschetta pairs perfectly with BBQ chicken, grilled corn, and pasta salad.


Nailed It/Failed It: Roasted Tomato Bruschetta


Nailed it. Even that self-proclaimed tomato hater husband of mine couldn’t get enough. And that, kids, is the mother of all victories.


I chopped my tomatoes in half and roasted them with the olive oil, garlic, and basil. I also skipped the mint because this is not toothpaste and served it with warmed up pita instead of ciabatta (although I have no doubt the ciabatta would be a thousand times better).




Original recipe from Uni Homemaker.


Bruschetta used to scare me. I think it was the fact that it mainly consists of tomatoes which, as you’ll recall, I did not eat. That all changed during my unexpected 9 month paid vacation (some might call it “unemployment”, but some might not have vision).

My best friend drove down to spend a couple days with me, and one night we went to the Eric Church concert where we met up with the husband. After the show, we stopped at the husband’s and my favorite pizza place for dinner. Normally the hubs and I get the hummus as an appetizer, but the BFF was feeling bruschetta. The hubs and I decided to be brave and go with it.

And a monster was created.

Bruschetta with Tomato and Basil(pinned here)

Bruschetta with Tomato and Basil


Nailed it. Pizza night will now be considered incomplete if this bruschetta is not invited to the party. I was a little apprehensive making it because a) the hubs isn’t the world’s biggest fan of balsamic vinegar, and b) making a new dish when friends are coming over for dinner is always a little nerve wracking. But based on the fact that we all inhaled this, I’d say I made the right decision.


I cut back on the red onion, used dried basil because it’s what I had, and didn’t rub the bread with garlic.

Original recipe from Skinnytaste.