This recipe is for bruschetta and it was given to me by my mother-in-law, Lydia who happens to be one of the best cooks I know. You name it, she can cook it and it is good! She always goes all out on meals for her family and that includes appetizers. When I tasted this recipe of hers I knew I had to have it.
Bruschetta with Tomato and Basil
1 1/2 pounds of tomatoes ( I used Roma tomatoes)
2 cloves of garlic, minced
1 Tbsp olive oil
1 tsp balsamic vinegar
6-8 basil leaves, thinly sliced
1 tsp sea salt
1/2 tsp pepper
1 Baguette
1/4 C olive oil
Bring 2 quarts of water to a boil.
Make shallow cuts on top of the tomatoes
Place tomatoes in the water for 1 minute. This softens the skin on the tomato and you can then easily peel it right off!
Next, cut the tomatoes in half and squeeze out the juice and seeds. I was not able to snap a picture of this with my hands so messy but this is quite fun! Literally just squeeze that tomato and the juice and seeds come right out! Then you are ready to chop your tomatoes.
In a bowl mix your chopped tomatoes, garlic, olive oil, and vinegar. Stir in the basil, salt, and pepper. Now you have a yummy bruschetta!
Now on to the bread!
Preheat your oven to 400°
For the bread baguette, slice into 1/2" slices.
Brush one side with olive oil then place the oiled side down on your pan.
Toast for 4-5 mins
Now you are ready to enjoy! I will say this...what made this whole recipe for me was that Lydia chose to serve it with cream cheese! Is it just me or is cream one of the ultimate ingredients that can make anything better? It's right up there with sour cream and cream of chicken or cream of mushroom soup! We chose to spread cream cheese on the bread baguettes first followed by the brushchetta. YUM!
Now you are ready for some tailgate/game party fun! If your like me I could eat my weight in these appetizer-type foods! Have fun cheering on your team...you can bet this house will be cheering GOOOOOOOO Dawgs!
No comments:
Post a Comment