Last week we made tomato bruschetta from a recipe we found on the Whole Foods website. It was AH-MAZ-ING. We really could have just eaten that as our entire meal. And it made plenty. We saved some of the bruschetta and toasted bread again the next night to finish it off.
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| The other foods weren't even necessary! Potatoes saved for lunch the next day :) |
What you need:
1 pound plum tomatoes, chopped
2 cloves fresh garlic, minced (1 teaspoon)
1 small red onion, minced
1/8 cup minced parsley
3 tablespoons chopped fresh basil (I only used around 2, and it wasn't "fresh" it was from my spice rack)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup extra virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
Half baguette, sliced 1/4 inch thick
2 cloves fresh garlic, minced (1 teaspoon)
1 small red onion, minced
1/8 cup minced parsley
3 tablespoons chopped fresh basil (I only used around 2, and it wasn't "fresh" it was from my spice rack)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup extra virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
Half baguette, sliced 1/4 inch thick
What you do:
Preheat oven to 400.
Place
baguette slices on a baking pan in a single layer. Bake slices until
just golden, remove them from the oven, flip them, and return to the
oven until golden. (I cooked these while we were completing the next step.)
Combine first 10 ingredients a large mixing bowl to make bruschetta, simply stir together.
Serve warm baguette slices topped with bruschetta.
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