Bruschetta Salsa

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Bruschetta Salsa is perfect for your backyard parties. It comes together quickly, you can make it ahead of time, and it tastes so so good!

 

I initially shared this idea with a taco recipe. Because salsa and tacos are like peanut butter and jelly in my head. Maybe not yours, but that’s okay. I’m sure you’ll come around to my way of thinking. In fact, it was a bruschetta chicken taco recipe.

 

I know you don’t think salsa when you think bruschetta. But it totally makes for a delicious salsa! And easy to make a premade bruschetta mix to chill in the fridge while you prepare the rest of your barbecue dishes. There’s an added bonus that if you don’t want to serve it with bruschetta toast, you could serve it with pita chips, toasted ravioli, or use it as a topping for grilled chicken, chops, fish, or shrimp!

 

 

This bruschetta salsa recipe is an easy bruschetta recipe to whip up in minutes. I like the combination of the sweetened serrano honey balsamic vinegar and the glaze together. Why the glaze you ask? Well, as the tomatoes sit in the balsamic they add their own juices to the mix. With the glaze it coats the tomatoes and sticks a little better than just the balsamic vinegar does. And doesn’t make the salsa too watery so it makes your breads soggy.

 

This is a bruschetta with Mozzarella salsa. However, you could easily make this bruschetta with feta if you don’t like Mozzarella. I like the pearls and the creamy texture that the Mozzarella offers in this recipe, but use feta or even a crumbled goat cheese if you want. Like I’ve said before, I will always offer up suggestions for options.

 

 

And I’m offering up other serving suggestions, too! Like bruschetta chicken, bruschetta pizza, bruschetta pasta; there are so many ways you can use this mixture. But my personal favorite is the topping for some tacos, as previously stated.

 

I’ve been chatting with friends about how Dad and I used to watch cooking shows in Saturday mornings. I learned so much from those shows. Techniques for slicing and dicing, ideas for recipes and flavor combinations, and all the different styles of cuisine that are in the world. As a young kitchen hoor, I couldn’t get enough of those shows.

 

 

One of things I learned watching these shows is the chiffonade.

 

That’s where you stack up whatever your going to thinly slice into long thin strips, and do just that. Cut them into long thin strips. When I’m making bruschetta, I always do a chiffonade. It’s thin enough pieces but the strips make them stand out and be a part of the bruschetta recipe on their own. If that makes sense. If I chop them they sort of vanish into the balsamic at the bottom of the bowl. But the chiffonade lets them cling to the cheese and the tomatoes.

 

 

See what I mean? There’s the strips of basil sitting in there on top of the tomatoes and Mozzarella pearls. They’re the sprinkles of the salsa. Yes, I’m probably going a little overboard with that analogy, but it just popped into my head.

 

And you can also see the balsamic glaze doing it’s job coating all the tomato and cheese goodness with it’s sweet and sour flavors. I have used more glaze than actual vinegar recently. It doesn’t hurt that the hubs doesn’t really like vingar unless it’s in cole slaw or hot sauce. But on it’s own? Nope. You won’t catch him putting fries in cider vinegar like I do. Props to Mom on that one.

 

 

The longer this chills, the better it gets. The cheese starts to really absorb all the basil and balsamic flavors. The tomatoes get infused with the balsamic flavors, too. And the basil infuses the balsamic vinegar. All the flavors just come together and make for a flavor explosion in your mouth.

 

So, I meant to have some bruschetta bread to serve with this, but I completely spaced on that. Then I was going to get Melba toast, because they would hold up to dipping in there, too. Spaced on that, too. I swear, my brain is a total sieve sometimes. Especially during this interesting time we’re living through.

 

 

Sometimes, you just have to use what you have on hand. So that was some leftover taco shells in the pantry. Yes, I broke up some taco shells to have this bruschetta salsa. And I’ve got to tell you, it’s not a bad idea. If you haven’t tried it don’t knock it. But, pita chips or even some fried ravioli would be good options, too.

 

Or just skip the chips and use it as a topping for your grilling. Better yet, just grab a spoon! It’s that good.

Friday #BBQWeek Recipes

• Bruschetta Salsa by A Kitchen Hoor’s Adventures
• DIY Gia Russa Pasta Salad by Palatable Pastime
• Easy Cheesecake Fruit Dip by Blogghetti
• Grilled Chipotle Ranch Burgers by Cheese Curd In Paradise
• Mississippi Mud Cookie Cups by The Spiffy Cookie
• Peach Bourbon Tea by Hezzi-D’s Books and Cooks
• S’mores Bar by The Freshman Cook