Wednesday, August 18, 2010


Bruschetta is one of my favorite savory starters to have before a yummy pasta dish. I found this recipe in a magazine on a Crisco Extra Virgin Olive Oil ad and it is so wonderful and simple.


10 large fresh basil leaves, chopped or 1/2 tsp dried basil
2 cups roma (plum) tomatoes, seeded and chopped (about 1 lb)
2 Tbsp balsamic vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil
2 cloves of garlic
1 loaf French baguette


Preheat oven to 425 F.

Stack (5) basil leaves one on top of the other. Roll up.

Slice crosswise thinly. Repeat on remaining basil.

Deseed tomatoes by cutting them in half and squeeze out the seeds.

Dice up the deseeded tomatoes.

Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.

Combine olive oil and garlic in a small microwave safe bowl. Microwave on HIGH for 30 seconds. Cut bread into slightly angled 1/4 inch pieces.

Brush with olive oil mixture and place on baking pan. Bake for 6-8 minutes or until golden brown.

Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices.

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