My family loves bruschetta and I love the ease of this recipe! While many recipes call for blanching tomatoes as a first step, I prefer to use uncooked, diced fresh tomatoes for my bruschetta. This is a simple recipe that can be adapted to your taste. The better quality your balsamic vinegar, the better this will be!
- 8 tomatoes, diced
- 3 cloves garlic, minced
- 2 T olive oil
- 1/4 cup balsamic vinegar
- 8-12 basil leaves, sliced into thin strips
- salt & pepper
- baguette, thinly sliced
Gently toss tomatoes and garlic. Stir in oil & vinegar. Toss basil and add salt & pepper to taste, if desired. Spoon tomato mixture on baguette slices and enjoy!
No comments:
Post a Comment