| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 201 | 9g | 1g | 25g |
| sugars | fibre | protein | salt |
| 2g | 2g | 6g | 0.2g |
As a child in the heartland of Nebraska, I was fed with a steady serving of warmth and delicious comfort food. The joy of that farm-to-table freshness and heartland cooking is something I’ve carried with me, evident in my recipes, especially my Stone Parsley and Tomato Bruschetta.
There’s something about simplicity that spells out authenticity, and this dish is a testament to that—no extravagant ingredients or complex cooking processes. Just plain ol’ good food made from scratch.
Health Benefits
But quality-taste doesn’t mean it’s devoid of nutrition. On the contrary, this Stone Parsley and Tomato Bruschetta is a powerhouse of health benefits. Think about the juicy cherry tomatoes that are rich in antioxidants and vitamins. Partner them with stone parsley, an herb known for its anti-inflammatory properties, and you’ve got an incredibly nourishing dish. Not to mention, the garlic in the mix also brings potent medicinal properties due to its high content of Manganese, Vitamin B6, and fiber!
Food Pairings
Food is an experience and the experience is enhanced when you pair good food with great company. This bruschetta recipe pairs well with a host of dishes. Serve it as an appetizer to a hearty pasta course like Creamy Pasta with Crispy Mushrooms or perhaps a satisfying Classic Baked Chicken. And if you’re looking for a drink to complement the meal, a glass of crisp, white wine will do the trick.
This dish’s beauty lies not just in its simplicity or its health benefits, but also in the memories it can create. Food ties us together—sharing meals, stories, and reminiscing good old times. And these memories are what I aim to create with every slice of the Stone Parsley and Tomato Bruschetta that you make. So, tie your aprons, get your ingredients together and prepare yourself for a nostalgia trip right back to the heartland of Nebraska.
What You’ll Need
- 6 slices of sourdough bread
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 3 cups of cherry tomatoes, halved
- 1/2 cup of stone parsley, chopped
- 1 tablespoon of balsamic vinegar
- Salt to taste
- Pepper to taste
Method
Step One
Preheat your oven to 350°F (175°C). Place the slices of sourdough bread on a large baking sheet and lightly brush each side with olive oil. Toast them in the oven until they are lightly golden brown, which should take about 10 minutes. Remove the slices from the oven and immediately rub the minced garlic on one side of each slice.
Step Two
While the bread is toasting, prepare the topping. In a large bowl, toss the halved cherry tomatoes with the chopped stone parsley, balsamic vinegar, and the remaining olive oil. Season the mixture with salt and pepper according to your preference.
Step Three
Once the bread is toasted and the topping is prepared, immediately spoon the tomato and parsley mixture onto the garlic-rubbed side of the toast. Ensure each slice of bread gets an even amount of topping.
Step Four
Place the topped slices back onto the baking sheet and return them to the oven for another 5 to 10 minutes, or until the tomatoes are slightly softened and the bread is crispy.
Step Five
Remove the bruschetta from the oven and let it cool for a few minutes before serving. Enjoy your Stone Parsley and Tomato Bruschetta warm. This dish makes for a perfect appetizer or light snack, particularly when served alongside a fresh salad or hearty soup.
