I do enjoy some bruschetta. It’s ultra-low carb (especially with thin-sliced bread from the bakery instead of Wonder) so it’s Diabeetus Approved, I like how it tastes, etc. Good shet. And if you don’t need to control your carbs, get thicker bread.
Problem: it’s just enough of a pain in the colon to make that I end up buying enough ingredients for a big batch, then either the tomatoes get weird and the batch tastes like crud or I end up making too much and half of it goes bad before I eat it all.
I have found a vaguely-acceptable solution to this problem so I can have it available pretty much any time I want it. Plus it makes a small enough amount that I’ll eat it all within a day or two.
Buy a loaf of awesome thin-sliced bakery bread. In this case, I’m using marble rye. Because marble rye is the bong. While you’re at the store, buy a can of the generic Ro-Tel type tomatoes. The price difference is negligible, but there are more flavors and they’re more Italian than Tex-Mex. Also, the generic is chunkier. I’m sure there are name-brands that have a more Italian flavor than most of the Ro-Tel offerings. It just happens I got the idea while I was getting Ro-Tel type stuff for tacojitas.
Drain off a good part of the juice (removes a lot of sodium, you don’t need it anyway, and there’s plenty more still in the tomatoes), throw the tomatoes into a small Tupperware type container, sex them up with a little red wine vinegar, olive oil, basil, and whatever other seasonings you want. Shake them into submission and refrigerate for a couple hours. Sliced green “salad” olives and diced onion are worthy additions as well.
Lightly toast your bread, slap on a little butter (don’t use as much as you would if you were just eating toast; a little butter adds a nice flavor, but a lot just makes it greasy), and fork on some of the tomato mixture. Is delicious and vaguely non-terrible for you.
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