Hello! I’m Chaitra, a 20-something, medical device engineer, wifey, and huge foodie! I was born in Bangalore, India but grew up in the suburbs of Chicago. I have always had a passion for food. I grew up in a household where my mother would make almost everything from scratch. The love and devotion she put into making each dish inspired me to try my own hand at cooking. I started a food blog and YouTube channel called Chaitra’s Creations, to document my adventures in cooking and to share my recipes. I aim to inspire those 20-, 30-somethings who want to cook like their mothers but have no idea where to begin, and those already expert at traditional Indian cooking, but would like to explore other styles.
So here you can kick off summer picnics with a delicious plate of my bruschetta!
Everything about this light, fresh, and colorful appetizer just screams summer. This is hands down my favorite snack to serve for summer gatherings, because it’s super easy to prepare! Mix up the marinade ahead of time and top it on toasted bread right before you are ready to serve. It’s simple and delicious and always a crowd pleaser!
Preparation takes 35 min (5 min to prep marinade and 30 min to marinate)
Cook Time: 10 min (5 min baking, 5 assembly)
Servings: 18 pieces
Calories: 75 cal per serving
- 2 firm medium Roma tomatoes (finely diced)
- A handful of basil leaves (thinly shredded)
- 1 clove garlic (finely minced)
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp melted butter
- 1 small loaf Italian bread
- A handful of grated mozzarella or Parmesan cheese (optional)
- Combine 2 firm, medium Roma tomatoes (finely diced), a handful of fresh basil (thinly shredded), and 1 clove garlic (finely minced) in a mixing bowl.
- Add 1 tbsp olive oil, 1 tsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp ground black pepper. Mix well.
- Let marinade sit for at least 30 minutes. (Note: I prefer to let it sit in the refrigerator, but you can let it sit outside as well.)
- Meanwhile, slice a small loaf of Italian bread into thin, even slices. ( Note: I usually get about 18 slices from one mini loaf.)
- Brush a bit of melted butter on each slice of bread.
- Spread out the buttered slices of bread in a flat baking tray. Bake for 5 min at 300 °F until the bread is lightly toasted. (Option: You can also toast bread on the stove or in a toaster oven. Either way, bread should become slightly crispy but not get too hard or burnt.)
- Top each slice of bread with about a spoon of the marinade.
- Optional: sprinkle a little bit of grated mozzarella cheese on each slice of bruschetta for extra flavor!
There’s a lot more SEEMA Cooks where that came from, including this Masala Corn Toasties recipe!