I whipped up a batch of delicious and savory bruschetta for lunch today and decided I had to share it. Bruschetta is wonderful when served as an appetizer or like I had it today as a main dish. It’s wonderful in the summer when using either home grown or locally grown produce. I made this recipe using basil from my own plant and tomatoes I purchased at a farmer’s market.
Roma Tomatoes 6-7
Minced Garlic (2-3 cloves-more if you like it extra garlicky)
Fresh Basil (6-12 fresh leaves chopped)
Extra Virgin Olive Oil (2 tablespoons)
Salt (to taste)
Freshly ground black pepper (to taste)
Baguette or crunchy cracker (I used Melba toast for this post.)
Chop the tomatoes and put into a bowl. Next mince garlic and add to tomatoes. I like to use a garlic press, but you can chop the garlic by hand or use a food processor. Finely chop the basil add to tomatoes and garlic. Next sprinkle over the olive oil and salt and pepper to taste. Serve chilled over baguette or similar Italian bread or crunchy hearty cracker. This recipe is delicious when served over toasted bread too!
You can also add a bit of balsamic vinegar to the tomato mixture and sprinkle with freshly grated Parmesan cheese.0