Turkey & Tomato Bruschetta

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Turkey & Tomato Bruschetta

I love bruschetta.
Or is it brusketta?

A former co-worker and I went around and around about that once. He was all fancy pants “bru-sketta” and I was all humble peasant “bru-shetta”. He is probably right but whatever, it’s delicious no matter how you pronounce it.

Traditionally bruschetta is an Italian appetizer made with stale bread that’s been grilled, rubbed with garlic & oil, then topped with tomatoes and Parmesan cheese. I can’t actually find the history of the dish anywhere (I didn’t look that hard to be honest) but I imagine it was peasant food, something designed to waste not. Even if I’m way off base Bruschetta has always been a great way to use up leftover ingredients and that doesn’t have to change just because you aren’t in Italy.

Man do I wish I was in Italy right now. Alas…

So anyhow, I cooked a huge turkey earlier this week in my annual freezer purge. And we all know what happens after you cook a turkey: leftovers, leftovers, and more leftovers. I combined the turkey with some other leftovers and bam, lunch!

For this recipe I used a pint of heirloom multi-colored cherry tomatoes but you can use a beefsteak or some roma if that’s what you have. I also used some leftover pesto but if you don’t have pesto you can use some oil and garlic mixed with some basil, or just oil & garlic, whatever. Use what you have because that is the whole point of bruschetta.

Just don’t use the Parmesan that comes in a shakey bottle, ok? For the love of all things good & holy, use real Parmesan. Or use the shakey stuff but know that it just won’t be the same.

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Turkey & Tomato Bruschetta
Serves 6

1 long baguette, a day or two old
3 Tbsp prepared pesto
1 pint cherry tomatoes
1 cup leftover turkey, white meat
salt & pepper to taste
Parmesan cheese block

1. Preheat the oven to 375.

2. Thinly slice the baguette, spread a small amount of pesto on one side of each slice.

3. Add the tomatoes, turkey, and salt & pepper to a food processor and pulse it a few times until you have a nice chunky consistency (kind of like salsa). Spread some of this mixture over each slice.

4. Top each slice with a small slice or shavings of the Parmesan.

5. Bake for about 15 minutes or until the toppings are warm and the cheese melted.


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