Tomato Basil Bruschetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ripe tomatoes, seeded and finely chopped
¼ c. finely chopped fresh basil
2 lg. garlic cloves, minced
2 T. extra virgin olive oil
1 T. balsamic vinegar
2 T. pesto sauce (optional)
Salt and Pepper to taste
1 baguette, angle cut into ½ slices
⅓ c. extra virgin olive oil
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Directions: |
Directions:Brush bread slices on both sides with olive oil. Lay on cookie sheet and bake in 400º F. oven until very lightly browned and crisp but not too hard.
Combine remaining ingredients and mix well. Set aside for at least an hour for flavors to meld. Best if served at room temperature.
May be served separately to "make your own" or you can put the tomato mixture on each bread slice and serve on a tray garnished with a few basil leaves. |
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Personal
Notes: |
Personal
Notes: Using the prepared pesto sauce is optional but it does give it a stronger and more unique flavor. You could also add a little finely chopped sweet onion if you like.
I use “tomatoes on the vine” from the grocery. If you use large beefstake tomatoes one will be enough. Mixture may be made the night before and refrigerated. Bread may be toasted the day before and sealed in a paper bag. I sometimes toast the bread on the grill if I am preparing the meal there, it makes attractive grill marks.
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