| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 335 | 13g | 4g | 42g |
| sugars | fibre | protein | salt |
| 7g | 3g | 11g | 0.88g |
There’s one recipe that definitely has a special place in my heart: the Tomato and Marjoram Bruschetta. This dish is not only a representation of my infatuation for the rich Tex-Mex flavors that dominated my childhood meals, but it also beautifully captures, in essence, the very soul of summer with its fresh and vibrant ingredients.
Bruschetta’s Twist on Southern Flavors
This Bruschetta recipe is an adventurous foray into fusing traditional Southern cuisine with Italian-style simplicity. The balance of ripe tomatoes, herbs, and the tang of sourdough creates a symphony of flavors that will tickle your taste buds while transporting you right to the heartland of Tuscany.
Though it might remind you of Texas summer tomato pie, the recipe leans more towards the Mediterranean with its heart-healthy extra virgin olive oil drizzle and a sprinkle of Parmesan cheese for that touch of savory indulgence.
Health Benefits & Pairing Possibilities
One of the reasons I’m particularly fond of the Tomato and Marjoram Bruschetta is its abundance of health benefits. Bruschettas, in general, are usually packed with antioxidants thanks to the fresh tomatoes, and this one is no exception. Furthermore, the marjoram not only adds a woody, citrusy flavor but also has various health benefits, including aiding digestion and improving heart health. The garlic and extra virgin olive oil further enhance these benefits, each bringing their own properties to the table.
As for accompanying dishes, this bruschetta pairs well with a host of other dishes. Serve it alongside a traditional Caesar salad for a light lunch or dinner, or for a heartier pairing, consider a rich, meaty Italian dish. Regardless of the companion dish, this Tomato and Marjoram Bruschetta guarantees to be a stunner on your dining table.
So, here’s to embracing the bold flavors of my Texan heritage and stepping forth into new culinary adventures with this fruitful Tomato and Marjoram Bruschetta. Enjoy!
What You’ll Need
- 12 slices of sourdough bread
- 4 large ripe tomatoes, finely chopped
- 2 cloves of garlic, minced
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh marjoram leaves, finely chopped
- 1/2 teaspoon of salt
- 1/2 teaspoon of fresh ground black pepper
- 1/2 cup of grated parmesan cheese
- Additional marjoram leaves for garnish (optional)
Method
Step One
Preheat your broiler. Arrange the slices of sourdough bread on a baking sheet and place under the broiler. Toast them until they are golden and crisp, flipping them once for an even toasting.
Step Two
While the bread is toasting, prepare the tomato topping. In a bowl, combine the finely chopped tomatoes, minced garlic, olive oil, chopped marjoram leaves, salt and fresh ground black pepper. Stir everything well to combine. Taste and adjust the seasoning if necessary.
Step Three
Once the bread slices are toasted, remove them from the oven. Spoon the tomato topping generously onto each slice of toasted bread. Make sure to distribute the topping evenly across the surface of each slice.
Step Four
Next, sprinkle the grated parmesan cheese evenly over the tomato-topped slices. Return the baking sheet to the broiler and broil the bruschetta for about 2 minutes, or until the cheese starts to melt and turns a little golden.
Step Five
Remove the bruschetta from the oven, and let it cool for a few minutes before serving. As a final touch, garnish each slice with additional marjoram leaves if desired. Serve the Tomato and Marjoram Bruschetta warm, and enjoy this flavorful Italian appetizer.
