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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mindi's Homemade Bruscetta Recipe

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This recipe for Mindi's Homemade Bruscetta is from Memories From My Childhood and Beyond..., 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:  
4 roma or hot house tomatoes, ripe, finely chopped and seeded
3 green onions, thinly sliced, include green part
2 cloves garlic, pressed through garlic press
2 tbsp evoo
1 tsp balsamic vinegar
1/2 tsp kosher salt
1/8 tsp black pepper
freshly shredded basil
goat cheese (if desired)
Directions:
Directions:
1. Place evoo in 12" skillet and heat on medium-high. When hot, sauté garlic and onions 1 minute. Add tomatoes, salt and pepper and cook on medium or medium-low for 5 minutes. Stir in balsamic. Remove from heat.

2. Top with freshly shredded basil when ready to serve. Serve warm on baguette slices or buy Ace baguette Artisan Crisps in a box (Rosemary & Sea Salt or Olive Oil & Sea Salt). Don't buy the mini crisps which come in a bag as they are too small. I also serve the bruscetta spread with a layer of goat cheese, then topped with the bruschetta and the fresh basil.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe can easily be doubled or tripled. Freezes well! Serves 6-8.

 

 

 

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