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Bruschetta Recipe

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This recipe for Bruschetta, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Benjamin
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 Slices Day-Old Baguette (cut in thick)
4 Tbsp. Olive Oil

5 Ripe Plum Tomatoes (seeded and diced)
Medium Red Onion (finely chopped)
1 Garlic Clove (crushed)
2 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
Salt and Black Pepper
20 Basil Leaves to Garnish

Directions:
Directions:
Baguette Bread:
Preheat oven to 350. Place baguette slices on a baking sheet. Brush with olive oil. Bake until crisp and lightly golden (10 minutes). Cool completely and store in an airtight container at room temperature.

Tomato and Basil Topping:
Mix tomatoes, onion, garlic, oil, and vinegar together. Add salt and pepper to taste. Spoon on to Baguette; garnish with basil leaves. Serve at room temperature.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Choose a thin baguette about 2-3 inches in diameter. Add a crushed clove of garlic to the oil before brushing the bread for extra flavor. This can be made up to 2 weeks in advance.

Make topping up to 1 day in advance, but add the salt and pepper just before serving. Store in an airtight container in the refrigerator. Top baguette up to 45 minutes before serving. Basil is the best but you may want to try arugula in place for a deep, peppery bite. Stir in a handful of sliced arugula just before serving. Reserve some smaller leaves for the garnish.

 

 

 

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