Here’s how to make some wicked bruschetta

It’s a wee bit ironic that I’m writing this post while not being able to taste anything courtesy of COVID. As miserable as the main physical symptoms of COVID are, I honestly think not being able to taste or smell anything has been the worst symptom yet, arguably because it keeps prolonging itself and food is a source of joy for me in my life.

It really fucking sucks. But, for all of you lucky folks who can still taste, I thought I would share a recipe for some classic bruschetta with all of you seeing as it is an absolute staple for summer. This particular recipe comes from

Side note – when my family and I went to Rome a few years back, I ate my weight in Italian food in general, but the bruschetta more specifically. This shit was addicting as hell, and if I ever go back there, I’ll be sure to do you all proud and eat bruschetta until it’s coming out of every single bodily orifice.


  • 1 loaf French bread, cut into 1/4-inch slices
  • 1 tablespoon extra-virgin olive oil
  • 8 roma (plum) tomatoes, diced
  • ⅓ cup chopped fresh basil
  • 1 ounce Parmesan cheese, freshly grated
  • 2 cloves garlic, minced
  • 1 tablespoon good quality balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • Step 1 Preheat oven to 400 degrees F (200 degrees C). Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
  • Step 2 Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
  • Step 3 Spoon tomato mixture onto toasted bread slices and serve immediately,” the recipe states.

This would make a fantastic addition to any meal you’re serving this summer, and it is sure to satisfy just about everyone. Enjoy!

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