Archive for August, 2009

Rustic Tomato Bruschetta

Sometimes dinner just needs to be something light to accompany a fabulous bottle of wine. This bruschetta is perfect for a breezy summer evening with friends and family. This recipe is basically just an outline. Add anything you would like! Capers would be a fantastic addition, as would chopped bell pepper or a little mozzarella sprinkled over the top. A good bread is crucial as a base for your bruschetta. The foodiecall kitchen used an amazing French baguette from the Black Bird Baking Company in Lakewood, Ohio. Check them out if you are in the area.  

Bruschetta 1

What you need:

1 French Baguette

4 or 5 Tomatoes, any color or variety.

¼ of a large red onion (about 1/3 cup chopped)

1 clove of garlic, minced plus 1 clove to rub on bread

¼ cup basil, chopped

6 tbs olive oil, plus more for baguette

2 tbs balsamic vinegar

1 ½ tsp kosher salt

½ tsp pepper

Chop tomatoes into cubes. These can be whatever size you want them to be. Chop red onion and add to tomatoes. Add garlic, salt and pepper.

Add olive oil and balsamic vinegar to tomatoes, cover bowl with plastic wrap. This can be refrigerated for up to 3 hours or served immediately.

Meanwhile, slice baguette into ½ to ¾ inch rounds and place on foil lined baking sheet. Drizzle with olive oil and a little salt. Toast in 350 degree oven for about 4 minutes or until slightly crisp.

Bruschetta 2

Rub the toasted rounds with a clove of garlic, sliced in half. Top baguette rounds with tomato topping and chopped basil.

Bruschetta 3

Serve immediately.

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August 3, 2009 at 8:12 pm 1 comment


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