Monday, February 20, 2012

Easy Bruschetta.

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!

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