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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BRUSCHETTA Recipe

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This recipe for BRUSCHETTA is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Italian loaf (or Viennese loaf or French loaf)

TOPPING
6 Roma tomatoes, chopped fairly small
3 cloves of garlic, minced
2 Tbsp. olive oil
½ large Vidalia onion (or red onion)
Fresh basil (or fresh parsley) chopped finely (minced)
3 Tbsp. balsamic vinegar
Mozzarella Cheese, grated

OIL MIXTURE
½ c. olive oil
2 cloves of garlic, minced
Salt & pepper to taste

ADDITIONAL OPTIONS:
Feta cheese or goat cheese, crumbled
Sliced black olives
Directions:
Directions:
1. Mix tomatoes, garlic, oil, onion, basil and vinegar together in a bowl. Set aside.
2. Slice bread on an angle.
3. Mix oil, garlic and salt & pepper in a separate small bowl.
4. Brush one side of bread with this oil mixture. Broil 1 minute until crispy. Repeat on other side (I don’t if I’m rushed).
5. Spoon tomato mixture onto toasted bread. Top with mozzarella cheese.
6. Heat under the broiler again for 1-2 minutes (watch carefully).
Personal Notes:
Personal Notes:
Dried basil or parsley can be used. Reduce quantity by 2/3rd's.

 

 

 

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