So I might be late in the game, but I only recently learned that Bruschetta is pronounced (brus-sketta) and not (bru-shetta). This entire time I have been pronouncing it wrong! Who knew! Did you know?? Now that I know how to pronounce bruschetta, it is deemed appropriate for me to share an all time favorite recipe of how I like to make it.
I love enjoying it with a nice piece of bread, crackers, or in this case endives. Endives have sooo many health benefits, and although they have a bit of a bitter taste, this bruschetta recipe compliments it and creates a well balance of flavors with the sweetness of the cherry tomatoes and balsamic vinegar. The best part is it literally takes 5 minutes to whip up and makes a perfect light lunch, or an appetizer to impress your friends and family at any gathering. Feel free to double or triple the recipe. I hope you try it and love it as much as I do, and if you do, please comment below and let me know your thoughts.
| Prep Time: 5 minutes | |
| Serves: 2 | Total Time: 5 minutes |
| Ingredients 1 cup sweet cherry tomatoes 1 endive 1 tbsp balsamic vinegar 1 tbsp extra virgin olive oil pinch of salt and pepper 1 tsp minced garlic (*preferably from a jar) (if using fresh garlic, mince 1 small clove) |
| Instructions 1. Slice cherry tomatoes in half, place in a medium bowl. 2. Add balsamic vinegar, extra virgin olive oil, salt, pepper, and garlic and stir. 3. Wash the endives and pull the leaves apart, patting them dry with a paper towel. 4. Decorate the endive leaves on a plate. Serve and enjoy immediately. |
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