Tomato Bruschetta with Crostini
A little taste of summer!
3 tbsp basil, chopped
1 1/2 tbsp garlic, finely chopped
1 1/2 pounds tomatoes, seeded, cored and chopped
3 tbsp olive oil
1 tsp red wine vinegar
Salt and Fresh pepper
12 slices of French or Puglisi loaf
Heat grill or grill pan to medium.
In a medium bowl, combine basil, garlic, tomatoes, 2 tbsp olive oil, vinegar, salt and pepper. Toss to blend and let stand for 10 minutes for flavors to blend.
Using a pastry brush, brush one side of each slice of bread with remaining tablespoon of oil. Grill bread, flipping once, for a 2-3 minutes, until well toasted.
Serve bruschetta in a bowl with a spoon. Top bread with a spoonful of bruschetta.
Note: Only make this in the summer when tomotoes are ripe! For a little extra flavor, use Good Seasons Italian dressing (the powder version that you mix with oil, water and vinegar) in place of the 3 tbsp olive oil.
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