BADA-BING-BADA-BOOM BRUSCHETTA

Name: Bada-Bing-Bada-Boom Bruschetta in a New York Minute
Prep time: 15 min
Total time: 15 min
Ingredients: 5-6 tomatoes diced ( I usually use plum tomatoes but any type will do.); 3 cloves garlic, minced; 1/4 cup olive oil; 6-8 fresh basil leaves (chopped chiffonade style (rolled together into log, then thinly sliced from one end to the other)); 1/2 teaspoon salt; 1/2 teaspoon oregano (optional); pepper to taste (optional)

Simple, Simple, Simple.

and add a little olive oil, basil, and salt… Voila! Bruschetta

Bada-Bing-Bada-Boom Bruschetta couldn’t be simpler to make. It’s the amazing burst of flavor that astonishes such a simple dish. Fresh from the garden, farmers market, or any market tomatoes are always in abundance at the mid to end of summer here on Long Island. So one of our favorite ways to enjoy them is a simple but robustly delicious bruschetta.

And there are so many ways to enhance this little gem! But I suggest you start with the basic recipe and then make it your own. It’s perfect when you have too many tomatoes and a day-old baguette. The makings of bruschetta are calling your name! So it’s a problem turned into a plan! And lemons into lemonade! You get my drift.

Bruschetta Memories

I still remember the first time I had this lovely treat. It was at my brother and sister-in-law’s house in Corning, NY.

Jackie, my sister-in-law, took out a container of bruschetta from her fridge. Then she toasted up the baguette and spooned on the bright red mixture. The aroma from the oven was heavenly. Soon, after the first bite, my Mom and I and our family were blown away. And how had we never had this amazing taste creation? It was difficult to modestly eat one or two. Because we seriously could have polished off the entire baguette of blissfulness.

We talked about it on the drive back to Mom’s house in Binghamton, that night. And we knew this new-found food would definitely be added to our menu rotations. We laughed about how we would’ve eaten it with a spoon straight out of the bowl but didn’t want to shock my dear sister-in-law, Jackie 🙂

How do I love thee, let me count the ways…

Our bruschetta love continues. Ans although our first encounter was fifteen or twenty years ago, it is still enjoyed here at our Hamptons Vegan home. I make it for Sunday football games and whenever we want an appetizer. Also good for book clubs, or when the kids had sleepovers. And make it for a light lunch, New Year’s Eve, summer picnics, parties, and potlucks, too.

And, I incorporate it into my Magnificent Marinara Sauce, as well! It’s fantastic and we love it so much. So, thank you, Jackie! And, thank you Italy, the original creator! Also, one more muchas gracias to a restaurant in Varadero, Cuba (the restaurant name escapes me, I’ll keep thinking and let you know!) Because they had one of the best bruschetta appetizers I’ve ever eaten. So good in fact that I made it my dinner entrée that night!

Also, for a creamy cheesiness add some Violife Feta on top! AAHHHmazing!

More Italian love

So Italian food is a favorite around here! Therefore, we have some other good specialties we think you’ll like as well!

Try our Lovely, Luscious Vegan Lasagna for an easy but filling comfort food dish.

Another good Italian classic is our Elegant Eggplant Parmesan

vegan eggplant parmesan with bruschetta — Elegant Eggplant Parmesan made vegan with bruschetta

And for cheesy additions to compliment your Bada-Bing-Bada-Boom Bruschetta,

make our Perfect Parmesan, our Posh Pesto, and our Ricotta Replica to top it all off!

vegan parmesan cheese ingredients — Because simple ingredients make parmesan-y cheese magic.

Vegan ricotta — Ricotta Replica Really Rocks!

And that’s Amore!