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Bruschetta

Bruschetta

Bruschetta is the ultimate party appetizer! When I think of Bruschetta I think of summer and fun lake parties. This easy Italian appetizer brings out the best of the season in just a few simple steps.

Bruschetta toasts are so simple but look and taste incredibly luxurious. A drizzle of balsamic glaze adds a beautiful finish and extra layer of flavor to this garden fresh recipe.

This ultimate party appetizer is perfect to serve at parties as it is dietary-friendly. It’s naturally vegan, vegetarian, and dairy-free! You can even make it gluten-free by using a gluten-free baguette. This means less stress for allergies or dietary preferences, and more enjoyment for your friends and family.

Bruschetta

In Italy, bruschetta means a thick piece of bread that is grilled, then rubbed with garlic, and topped with olive oil and salt. It is then topped with a variety of toppings from tomatoes, vegetables, meat, or cheeses. In the United States, bruschetta has come to be known as the appetizer of pieces of bread topped with a tomato and basil mixture, not the bread itself, as it is in Italy. This easy recipe is the Americanized version of what bruschetta means in Italy.

Bruschetta

This Bruschetta recipe is super fresh, light, and makes the perfect appetizer or side dish.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine American, Italian
Servings 6

Ingredients
  

  • 3 cups tomatoes (diced)
  • ⅓ cup fresh basil leaves (thinly slice)
  • 4 garlic cloves (minced)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • 1 baguette (sliced into 1/2 inch pieces)
  • Balsamic glaze

Instructions
 

Toasts:

  • Preheat oven to 400˚F with a rack in the center of the oven. Arrange toasts on a baking sheet and bake at 400˚F for about 4 minutes then broil on high heat for about 1 minute or until the edges are golden brown.

Tomato Topping:

  • Combine tomatoes and salt in a bowl.  Let sit for about 15 minutes and drain tomato juice. Add garlic, basil, extra virgin olive oil, and pepper and stir gently to combine. 
  • Serve with toasts and a drizzle of balsamic glaze.
Keyword bruschetta

Easy Shrimp Ceviche

Easy Shrimp Ceviche

This mouthwatering seafood dish tastes like it is freshly made straight from a beachside restaurant. This zesty shrimp ceviche recipe simple enough for any cook and is bursting with citrus flavors!

Easy Shrimp Ceviche

Ingredients:
Shrimp – I like to use precooked shrimp. You can use any size because it’ll be chopped.
Tomatoes – Roma, cherry, or heirloom tomatoes would all work well.
Onion – I like to use red onion. Shallots are a great option for a milder onion flavor.
Jalapeño – You can use as much or as little as you like.
Bell pepper – Red, yellow or orange bell pepper all work well.
Cucumber – I like to use an English cucumbers.
Cilantro – Fresh cilantro is the best.
Citrus Juice – I like to use fresh lime juice.
Salt – Season to taste.

Easy Shrimp Ceviche

Ceviche is a recipe that marinates or ‘cooks’ fresh fish or shrimp in lime juice or lemon juice. The acid from the citrus does all the work. I use precooked shrimp for this recipe and let the shrimp marinate in the lime juice and added fresh vegetables.

This easy shrimp ceviche recipe makes a great appetizer or light meal.

Easy Shrimp Ceviche

Shrimp Ceviche is a refreshing dip that is loaded with shrimp, lime juice, and lots of fresh vegetables.
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Prep Time 20 minutes
Cook Time 0 minutes
Course Appetizer
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 pound peeled and deveined cooked shrimp
  • ½ cup freshly squeezed lime juice (from 3 to 4 limes)
  • 1 cup tomatoes (seeded and chopped)
  • 1 cup cucumber (finely chopped)
  • ½ cup red bell pepper (finely chopped)
  • ½ cup red onion (finely chopped)
  • 2 medium jalapeño (seeded and finely chopped)
  • ½ cup fresh cilantro (chopped)
  • ½ teaspoon sea salt (or to taste)
  • Tortilla chips, for serving

Instructions
 

  • Chop the shrimp into 1/4-inch pieces and place in a large bowl. Add the lime juice, tomatoes, bell pepper, cucumber, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour.
  • Serve with tortilla chips, if desired.
Keyword ceviche, shrimp, shrimp ceviche

Eggplant Mozzarella Casserole

Eggplant Mozzarella Casserole

This Eggplant Mozzarella Casserole recipe combines tender roasted eggplant with rich, melty cheese and a flavorful sauce to make a dish that’s to die for. Plus, it’s so, so easy to make!

Eggplant Mozzarella Casserole

The combination of eggplant, tomato sauce, fresh basil and melted cheese is so wonderful! All you have to do is to prepare the eggplant by roasting it in the oven, assemble the casserole in a baking dish, and then give everything one final bake. Seriously, it’s that easy!

Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart. Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds. Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and tender when cooked.

The beauty of this recipe is the texture of the eggplant. With the technique we are going to prepare it in, it’s going to keep its beautiful firm texture and have absolutely no mush. The secret? Let the salted eggplant sit on a large tray for a good 30 minutes. Beads of water will emerge. Pat the eggplant dry and remove any excess salt.

You can serve this Eggplant Mozzarella Casserole hot or even at room temperature. It will hold for up to 3 days in the fridge and can be prepared ahead of time and then heated when ready to serve.

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Eggplant Mozzarella Casserole

This eggplant mozzarella casserole recipe combines tender roasted eggplant with rich, melty cheese and a flavorful sauce to make a dish that's to die for. Plus, it's so, so easy to make!
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Prep Time 40 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Ingredients
  

  • 2 medium eggplants (sliced – 1/4 inch thick slices)
  • 8 ounces mozzarella cheese log (thinly sliced)
  • 15 ounces tomato sauce
  • 1 garlic clove (minced)
  • ¼ cup fresh basil leaves (thinly slice)
  • ½ teaspoon Italian seasoning
  • Salt and black pepper
  • Olive oil

Instructions
 

  • Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes. Pat the eggplant dry.
  • Preheat your oven to 450°F. Lightly coat a rimmed baking sheet with olive oil. Arrange the slices on the prepared baking sheet. Lightly coat the slices with olive oil and season with black pepper. Roast the eggplant for 15 minutes. 
  • Place the tomato sauce, garlic, and Italian seasoning in a large bowl. Mix until thoroughly combined.
  • Remove the baking sheet from the oven. Turn the eggplant slices over. Return them to the oven and roast about 10 more minutes or until tender. 
  • Remove the baking sheet from the oven. Reduce the oven temperature to 400°F.
  • Spread 1/4 of the tomato sauce in the bottom of a 8 x 8 inch baking dish. Arrange 1/3 of the roasted eggplant slices in a single layer to cover the sauce. Spoon 1/4 of the tomato sauce over the eggplant, top with slices of mozzarella, and fresh basil. Repeat with two more layers of eggplant, tomato sauce, slices of mozzarella and basil.
  • Bake the eggplant casserole until golden and bubbly, about 25 minutes.
  • Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!
Keyword eggplant, eggplant casserole, eggplant mozzarella casserole