{"id":1463,"date":"2014-05-15T17:38:02","date_gmt":"2014-05-16T00:38:02","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1463"},"modified":"2022-11-28T13:32:14","modified_gmt":"2022-11-28T20:32:14","slug":"tomato-and-basil-bruschetta","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/tomato-and-basil-bruschetta\/","title":{"rendered":"Tomato and Basil Bruschetta"},"content":{"rendered":"\n
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Fresh Tomato and Basil Bruschetta in a ramacon on a plate with toasted Bread topped with Bruschetta.<\/figcaption><\/figure>\n\n\n\n

The Best Bruschetta<\/h2>\n\n\n\n

Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement.  It’s absolutely the truth.  Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer.  My recipe is guaranteed to kick your opinion up a notch no matter what the case!<\/p>\n\n\n\n

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Ingredients to make fresh Tomato and Basil Bruschetta, on a cutting board.<\/figcaption><\/figure>\n\n\n\n

Basic Essentials<\/h3>\n\n\n\n

First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom or my Sweet Pepper Bruschetta<\/a>, for example, but there is usually only one specific recipe on the menu, at your local favorite Italian Restaurant and that’s Tomato and Basil Bruschetta.<\/p>\n\n\n\n

The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. \u00a0The ones that make a difference anyway, and the one that makes the biggest difference is Basil. \u00a0Never EVER use dried basil. \u00a0Dried Oregano, Thyme, Rosemary, Marjoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated but, I’m telling you, Basil is not one of them for this recipe.<\/p>\n\n\n\n