While traveling a few years ago, I learned that tomatoes can be delicious when served with a little basil and mozzarella. Italy is a large producer of tomatoes and perhaps it was merely the power of suggestion- but their tomatoes were AMAZING! When in Rome…
In general, I am not the biggest fan of fresh tomatoes. I have always loved the blended varieties- tomato sauce, salsa, and ketchup.... I finally enjoy a fresh slice on a burger, but let's just say...you won't catch me munching on one straight from the garden. And yet, freshly chopped tomatoes with just chopped basil and a little olive oil is TO DIE FOR.
So, I took this simple Italian classic and placed it on top of pan-seared chicken tenderloin. It quickly becomes low carb, gluten free, and dinner. What's easier than diced tomatoes, basil, a little olive oil, and maybe some mozzarella?!?
Now, true bruschetta would use freshly diced, cold tomatoes; but, you could roast the tomatoes for a slightly different flavor. This recipe is great to use summer garden tomatoes, but can be made year-round with roma tomatoes.
The term refers to toasted bread. It literally translates to "to toast." The bread is served warm, but the tomato mixture is cold. In American restaurants, the entire dish may be served warm.
In Italian, it is pronounced "bru-sketa." Less popular, "brush-etta" is also a common pronunciation.
With simple, classic Italian flavors- this bruschetta chicken is juicy, tender, and ready in less than 30 minutes!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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