Best bruschetta ever!! and I haven't even been on my big Italy trip! Totally easy, and a crowd pleaser. The secret ingredient is the sun dried tomatoes.... shhhhh... and it helps to have fresh garden tomatoes & basil as well. My daughter, Kelsey had so much she ate it for snacks and dinner until it was gone!
Here it is:
Bruschetta
Ingredients:
6 roma (plum) tomatoes, or any tomato variety
6 roma (plum) tomatoes, or any tomato variety
chopped
1/2 cup sun-dried tomatoes packed in oil
3 cloves minced garlic, I just use it out of the jar
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
or whatever yummy bread you have
sprinkling of shredded parmesan on top of each slice
Directions:
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
Broil for 5 minutes, or until the cheese is melted.
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