Tuesday, October 9, 2012

Tomato Basil Bruschetta

 I’m still working through my big haul of tomatoes from a few days ago.  I made a Greek Bruschetta Pizza the other day so I thought I better make a more classic take on the Italian version before the basil in my garden is all gone.   The bread is just as delicious as the bruschetta because it tastes like garlic bread.  Then when you put the garlicky bread with the garden fresh bruschetta it becomes a flavor explosion with every bite.  I'm glad this recipe was so easy to make because it disappeared fast.   

2-3 roma tomatoes (seeded) and chopped small
2 Tbs fresh basil minced or julienned
2 Tbs red onion minced
1 jalapeno or serrano chili seeded and minced
1 tsp balsamic vinegar
2-3 tsp extra virgin olive oil
salt and black pepper to taste

 For bread:
loaf of French or Italian bread cut on a bias
olive oil as needed
fresh garlic cloves as needed

Prepare all bruschetta ingredients listed above and set aside.  Preheat oven to 375 degrees. Brush sliced bread with a little olive oil and bake in oven until crust and well toasted.  Rub with a clove of garlic against the toasted bread to give the flavor of garlic to bread.  Top with prepared bruschetta.  Enjoy. 

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