Sunday, February 21, 2010

The best bruschetta!

Once a month, some friends of ours get together for supper club. It's four couples (blessedly childless for an evening) who join up at one of our houses and we each bring either appetizer, drinks or dessert, while the host provides the main course and we do this all under a theme: Irish, Brazilian, Chinese, etc. This weekend's theme was Italian and one of my dear friends was in charge of the appetizers, which she brought en masse! They were all wonderful but the best was her bruschetta, which I couldn't stop inhaling. I was so inspired I wanted to remake it here at home, but I didn't quite have all the right ingredients, so I made a version of hers and man was it delicious!

Karin's Bruschetta

Halve about 20-30 small multi-colored tomatoes (grape, cherry, etc...)
Basil (I didn't have any this time, so I cut the tops of the greens off some carrots and it worked well)
Finely diced shallots
Balsamic Vinegar to taste
1 tsp of sugar
Avocado (sliced and diced)

Cut the shallots and pour the balsamic vinegar over the top to let them marinate for a few minutes. Follow with the tomatoes. Stir well. Cut the avocado and add. Lastly, cut your basil (or for me this time, the carrot tops) and add them. Stir well. Add the sugar (optional) and stir. Let sit for a few minutes for the flavors to blend.

Top your favorite crunchy bread (rubbed with garlic) or use Tostitos Scoops to scoop up a mouthful.

This is my new favorite meal! It's fast, light, amazingly filling, and it leaves the hollows of my mouth feeling tingly, alive and happy!


  1. okay, first of all...I LOVE Bruschetta. Joey's dad makes the best! I have gone on a hunt to find bruschetta that either matches it or comes close and I can honestly say that I have never found a better bruschetta. However, this looks absolutely delicious and I CAN NOT wait to make it this week!!! So exciting :-) Thanks so much for posting this recipe! YUMMMMMMYYYYY

  2. Bruschetta is delicious. I love it! I will have to try this. Thanks.