CLASSIC ITALIAN BRUSCHETTA RECIPE

A classic Italian Bruschetta Recipe with Cheese

Italian cuisine has always been one of my favorites. When I was little my mom took my brother and I to Italy for the summer and we stayed in this villa outside the small medieval town of Montalcino, smack in the middle of Tuscan wine country. The villa was owned by a winemaker and farmer and was situated on the edge of his vast property. I remember running through the rows of grapevines, chasing sheep, and stomping buckets of grapes for fun. A child's dream playground and also the place I was first introduced to Italian cuisine (at least as far back as I can actually recall) and believe me it was love at first taste!

Bruschetta is a typical antipasto that comes before your meal and opens up your stomach for the usual large plant of pasta to follow. I am a huge fan of a classic tomato bruschetta and making it at home quite often. Not only is a classic bruschetta actually quite easy and straightforward to make but it also takes no time at all. If you are looking for an easy authentic Italian bruschetta recipe to make for your next meal, check out my bruschetta recipe below!

INGREDIENTS:

Serves 3-4 as an appetizer

1/4 Cup of Extra Virgin Olive Oil
2-3 Cloves of Garlic (if you like garlic put more... obviously) - minced
3 Tomatoes (I use vine tomatoes) - remove seeds and chop into pinkie nail size bits
1/3 Cup of Chopped Fresh Basil Leaves
Salt and Pepper to taste
French Baguette - Cut into pieces
Parmasan Cheese - optional garnish

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CRAVING ITALIAN FOOD? CHECK OUT THESE OTHER DELICIOUS ITALIAN RECIPES!

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HOW TO MAKE AN AUTHENTIC ITALIAN BRUSCHETTA!

In a small skillet, heat up extra virgin olive oil on medium - low heat. When ready, add in the garlic and allow to cook until aromatic and translucent (about 2-3 minutes). Remove from heat.

In a bowl, add your garlic and olive oil, chopped tomatoes, and basil. Sprinkle with salt and pepper to taste. Mix thoroughly and set aside.

An authentic Italian bruschetta with cheese

Cut the baguette into 1/2 inch slices and brush with olive oil on one side. Place them on a baking sheet, olive oil side up, and broil them in the oven until they start to brown (like toast). Once out of the oven dress the baguette with the bruschetta ingredients in the bowl.

Garnish with some more chopped fresh basil or parmesan cheese if you like and it is ready to serve!

An authentic Italian bruschetta with cheese

CHECK OUT THIS VIDEO ON HOW TO MAKE BRUSCHETTA

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I hope you enjoyed this easy Italian bruschetta recipe. If you did please tell me about your experience in the comments below. If you want me to try something else I am always up for suggestions!!!!

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TRADITIONAL ITALIAN HOMEMADE FOCACCIA (SO EASY)

Is there anything better than the smell of fresh bread?

Especially when it’s covered in all your favorite focaccia toppings?

My Achilles heel, sun dried tomato focaccia is one of those traditional Italian appetizers that I can never turn down. As soon as I spot it (usually across the room), you know I’m right there, having a slice - okay 2, maybe 3….

While in self-isolation I had time to perfect this amazing homemade focaccia dough recipe I learned while in Italy and I must say, it stands the test of time! The dough always turns out perfect - fluffy and doughy with a crisp bottom and golden crust. Oh, and did I mention it’s also a vegan focaccia!

I can’t wait for you to enjoy it too!

FOCACCIA BREAD INGREDIENTS:

Serving: 8-10 Servings

-Focaccia Dough-
1 3/4 Warm water
1 Package of Yeast
1 TBSP of Sugar
5 CUPS of All-Purpose Flour
1 TBSP of Kosher Salt
1 CUP of Olive Oil - Spilt in two halves

-Optional Focaccia Toppings-
Coarse Sea Salt
Cherry Tomatoes
Kalamata Olives
Basil
Capers
Rosemary
Garlic

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HERE ARE SOME OTHER BREAD RECIPES YOU MAY LIKE!

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FOCACCIA RECIPE DIRECTIONS:

The first thing you need to do is activate the yeast so you will need to combine the warm water, yeast and sugar in a bowl. Stir and let it sit for 10-15 minutes until it starts bubbling and becomes very aromatic.

When ready, in a mixer using the hook attachment, combine the flour, salt, half a cup of the olive oil, and the yeast mixture on the lowest speed. After it is well mixed, increase the speed to three (low/medium) until it becomes smooth.

Once smooth, remove the dough from the mixer and place on a floured surface. Kneed the dough by hand until the dough stops being sticky. If you need to sprinkle more flour to help it along, do so.

When ready, form a ball with the dough. Using the mixing bowl you used before, coat the sides of the bowl with some oil and place the dough once again inside. Coat the dough with a little bit of oil as well before covering it with a cloth or plastic wrap, and place somewhere warm for about an hour until it doubled in size.

Take your cooking sheet or jelly roll pan (pan with lip) and cover with parchment paper (including the sides). Put a heavy coat of olive oil on the parchment paper before putting the dough on top. Focaccia is a heavily oiled bread so be generous with the olive oil.

Place the dough on the pan and stretch out with your fingers, flipping the dough over to allow the olive oil on the tray to coat both sides. Use your fingers to stretch the dough the full length of the pan and create finger holes so as to give it an uneven texture. Place the stretched dough in a warm place until it once again doubles in size (approximately one hour).

When dough is close to ready, preheat oven to 450.

If you want to add toppings to your focaccia you can do so at this point. If you want it plain you should still liberally sprinkle it with coarse sea salt.

When ready, bake until the top is golden brown, about 25-30 minutes. Remove from the oven and allow to cool before serving to your guest.

Buon Appetito!

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If you like this vegan focaccia dough recipe or have any comments/questions, feel free to leave them in the comment section below!

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KETO CREAMY AVOCADO PESTO WITH ZUCCHINI NOODLES!

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After Christmas, I starting to feel like I had really over done it this holiday season. With all the parties and dinners I was really starting to feel unhealthy. I knew I was in need of making some serious changes to my diet. Both my mom and my boyfriend have been eating KETO for awhile and both of them would sing me praises about their new KETO lifestyle. Both said that eating KETO for them has provided them with great energy, they don't ever feel hungry, and both have experience weight loss. My mom who suffers from bad inflammation not only had lots of energy and lost weight, but she also started to feel better and was able to move around more without feeling as much pain. Fast forward to now - I have been on KETO for a month and I have lost 5 lbs! I get to eat full fats like avocado, butter, and olive oil, and never feel drained of energy.

When I started on the diet I was looking for some recipes and realized there aren't that many out there there were actually healthy and KETO.  So here is a delicious recipe that I altered and made my own to help you get started. It can also easily be transitioned to a Vegan recipe by removing the cheese. ENJOY!

Good for 6 People

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INGREDIENTS:

4 Zucchini Large - (1 zucchini can usually feed 1.5 people regular portion sizes)
1 TBSP of Olive Oil
1.5 Large Avocados
1 Cup of Fresh Basil Leaves (Washed and left on paper towel to dry)
2 Cloves of Garlic
1/3-1/4 Cup of Pine Nuts (depends on your palette)
2 TBSP of Lemon Juice
1 Cup of Grated Parmesan Cheese
3 TBSP of Olive Oil
Large Pinch of Sea Salt
Cracked Pepper

YOU WILL ALSO NEED:

-A Spiralizer
-A food processor

DIRECTIONS:

Spiralize your zucchini and set aside on a piece of paper towel so that all the excess water/juice is absorbed.

In the food processor add in your avocado, basil, garlic, pine nuts, lemon juice and grated Parmesan. Pulse until basil is finely chopped and you have a creamy consistency. While the motor is still running add in your 3 TBSP of olive oil. When finished add a large pinch of salt and pepper to taste and mix in until well incorporated.

In a skillet add 1 TBSP of olive oil and let it heat up on medium heat. When ready add in your spiralized zucchini and let cook until soft (around 2-3 minutes).

Once ready, move cooked zuchinni to a bowl and toss n the avocado pesto (there will be pesto left over don't feel like you have to use all of it). Garnish with Parmesan cheese and serve!

*This recipe can easily become vegan if you remove the cheese!

Enjoy!

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If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good

DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BLACK BETTY SMOOTHIE - DAIRY FREE/VEGAN FRIENDLY

Smoothies are a great way to start of your day full of fiber and nutrition that can otherwise be challenging to get on a daily basis. I called this one Black Betty because of its rock and roll, rise and shine, pedal to the metal abilities to get your day started!!!

INGREDIENTS:

3/4 Cup MANGO (frozen or fresh) - for its fiber, potassium and vitamin A which is great for your hair!
1 Cup Berries* (frozen or fresh) - for their natural antioxidants
1 Cup Coconut Water - for electrolytes that boost the minerals your body needs to function
1 TSP Spirulina (optional) - to expel toxins, is high in protein, vitamin Band other nutrients.
2 Cup Kale - Nutrient dense food (Vitamins A, K, C, B6, Magnesium, Copper, Manganese, Potassium and Calcium)
Half a Cucumber - anti-inflammatory that plays an important role in brain health.
Half a Lemon - for digestion and vitamin C
1/4 Cup Fresh Mint for digestion

DIRECTIONS:

Place everything in a blender and go!
 

* I used blueberries, blackberries, raspberries and strawberry frozen mix

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!