I love Pioneer Woman’s blog and constantly find myself gravitating towards her recipes. Maybe it’s her snarky humor or her love of butter– I’m not sure– but I feel as though her kitchen is one I’d want to visit at some point in my life.
This bruschetta is the “best” for a couple of different reasons. First, cherry tomatoes (in my opinion) pack so much more flavor than other, larger ones. So we’re already on the right track by starting with delicious red and yellow nuggets of goodness. Second, minced garlic is an important, and often neglected element of a good bruschetta recipe. Giving the ingredients time to marinate with the garlic allows for some crazy good things to happen in that bowl. So if you’re making this, be sure to make it ahead of time because YES, wait time really does make a difference.
By the way, don’t tell Giada but I served my bruschetta on top of a toasted whole wheat English muffin. And I’m not sure England and Italy have worked so well together since before King Henry VIII. (Sorry for that… I’m in the middle of watching season 2 of The Tudors; couldn’t help myself).
Oh and one more thing… I added goat cheese on top because, well, it’s goat cheese. And it’s delicious. And it can make even the best bruschetta that much better.