| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 347 | 12g | 5g | 48g |
| sugars | fibre | protein | salt |
| 5g | 2g | 15g | 0.4g |
If I were to epitomize one of my all-time favorite, vegetable-forward crowd-pleasers in the form of a recipe, it would have to be the Sculpit and Tomato Bruschetta. A colorful, flavor-packed, and utterly refreshing masterpiece, it carries the symphony of vibrant tastes relatable to everyone who’s ever tasted the diverse culinary magic that is New York. It upholds a reminiscent flavor of the city’s vibrant mishmash of cultures and cuisines, while unfailingly being a celebratory feat of home cooking.
Journey from Stage to Kitchen
While my primary realm has often been the stage, the kitchen has always been where I found solace. As an actor, I’ve learned the beauty of versatility, of playing diverse roles while maintaining my voice. This Sculpit and Tomato Bruschetta mirrors that attribute perfectly. Not limited to a simple appetizer or starter, it offers a welcome vibrancy whether served alongside a classic roast chicken or as a superior topping for your traditional grilled chicken salad. It’s a dish that gives you the leeway to experiment, to be versatile just like the vivaciousness of a bustling New York City street – always changing, ever-enchanting, continuously satisfying.
The Beauty of Simplicity
With the Sculpit and Tomato Bruschetta, there’s a heartening affinity towards simplicity. It’s a combination of earthy sculpit leaves, ripe cherry tomatoes, crispy baguette slices, and aromatic garlic. Add a sprinkle of sea salt, a dash of black pepper, and a drizzle of robust olive oil and the dish quite simply takes you on a sensory ride. It’s like the smell of burger joints meeting bagel shops in a NY alley – always enticing, always memorable!
Healthful Indulgence
There’s something delightfully compelling about a recipe that enshrines the virtues of good health without compromising on the flavors. The Sculpit and Tomato Bruschetta is replete with dietary fiber, essential vitamins, and heart-healthy fats. The tomatoes offer a good supply of antioxidants helping fight off free radicals while the garlic provides a healthy dose of allicin – beneficial for heart health. The extra virgin olive oil, hailed as one of the healthiest fats, imparts a distinct richness while being incredibly good for you. Each bite promises an uninterruptedly delightful indulgence – a treat for your senses and your health.
This Sculpit and Tomato Bruschetta may just seem like a simple concoction of ingredients, but in reality, it’s much more than that. It’s a testament to the joy of home cooking; it’s a culinary love letter to New York City; it’s an ode to my journey as an actor. The fact that it’s packed with healthful benefits just comes as a deliciously delightful add-on!
What You’ll Need
- 1 large organic baguette
- 2 cups of cherry tomatoes
- 1 cup of sculpit leaves (or similar greens if unavailable)
- 3 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 6 oz of mozzarella cheese
- 1/4 cup of fresh basil leaves
Method
Step One
Preheat your oven to 375 degrees. While the oven is heating, slice the baguette diagonally into 1 inch thick pieces.
Step Two
Place these pieces onto a baking tray and lightly brush each piece with some of the extra virgin olive oil. Toast them in the oven for 10 minutes, or until they become crispy and light golden brown.
Step Three
While the baguette slices are in the oven, you can begin preparing the toppings. Start by slicing the cherry tomatoes in half and chopping the sculpit leaves.
Step Four
In a large pan, heat the remaining olive oil over medium heat. Add in the chopped garlic and sauté it until it releases its fragrance. Be careful not to burn the garlic!
Step Five
Add the sliced cherry tomatoes into the pan with the garlic and season with salt and black pepper. Cook for a few minutes, until the tomatoes are softened.
Step Six
Throw in the chopped sculpit leaves and cook for another few minutes until the leaves have wilted.
Step Seven
Once your baguette slices are toasted, remove them from the oven. Top each slice with a generous amount of the sautéed garlic, tomato and sculpit mixture.
Step Eight
Slice the mozzarella cheese and put a piece on top of each bruschetta. Return the tray to the oven and bake for another 5 minutes, or until the cheese has melted.
Step Nine
To finish, garnish each bruschetta with some fresh basil leaves. Your Sculpit and Tomato Bruschetta is now ready to serve! Enjoy while warm.
