Saturday, May 16, 2020

Bruschetta

We didn't have fresh basil so I substituted dried basil. Still delicious! I wanted to make enough just for 2 as the BDs don't eat tomatoes. Instead of bread it was also nice to scoop the tomatoes on cucumber slices.
  • 1 pkg cherry tomatoes minus a few that have been eaten the day before
  • 1 t minced garlic
  • 1 t olive oil
  • 1/3 t balsamic vinegar
  • 3 fresh basil leaves OR sprinkle of dried basil
  • salt + pepper
  • 1 mini baguette OR italian bread
  • optional: cheese, cucumbers
  1. Dice the tomatoes into quarters, eights or to whatever size you like.
  2. Mix with garlic, oil, vinegar, basil, salt and pepper. The tomatoes will take a lot of salt, so make sure you taste it.
  3. Slice the bread and place on baking tray.
  4. Optional: Place the tomatoes on the slice OR mozzarella on OR leave plain OR tomatoes+cheese.
  5. Bake in oven at 350-450. The higher the temperature, the quicker they will toast - but also possibly burn. Toast enough to brown the bread OR melt the cheese OR whatever you want.
  6. Serve by spooning tomato mixture on top of toasted bread.

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