Bruschetta

There are many bruschetta recipes in this world. This is a simple one I made up last week.

Have you never tried bruschetta? You should. It is very yummy.

I love you, Italy!

Bruschetta

4-5 roma tomatoes (with core and seeds removed)

1 small red onion

fresh basil (about 5-8 leaves depending on your preference)

1 clove garlic

1 tsp balsamic vinegar

olive oil

salt and pepper

granulated garlic or garlic powder

artisan bread*

Here’s what you do:

Finely dice tomatoes,onion, garlic, and basil. Mix together in a small bowl. Add about 1 tsp of balsamic vinegar and gently combine. If you wish, you may add a little extra-virgin cold-pressed olive oil and let this marinate in the fridge. Just don’t go too crazy. This shouldn’t be liquid-y.

Heat oven to 425 and slice up some yummy artisan bread (French bread-whatever). Brush some olive oil on one side of the bread. Sprinkle with garlic (powder, granulated etc) and salt and pepper. Toast in the oven on the top rack until the bread begins to crisp.

Spoon the tomato mixture on the bread and you have bruschetta!

*Soon I will tell you all about how to make wheat artisan bread ( maybe tomorrow) and you will never be the same.