Tomato & Basil Bruschetta
Serves: 10-12 slices of bruschetta
- 2 large, very ripe, garden-fresh Beefsteak tomatoes
- 6 large leaves fresh basil
- ½ large onion
- ½ teaspoon garlic powder with parsley
- pinch of salt (to taste)
- ½ large baguette, sliced into thick slices
- olive or canola oil, for toasting
- Cut tomatoes into ½ inch cubes, and place in a medium sized bowl.
- Dice onion into small pieces, and add to tomatoes.
- Stack basil leaves on top of one another, then roll into a small log. Cut the log into small slivers, then put basil into bowl.
- Add garlic powder, and a pinch of salt.
- Stir together, and allow to sit while you toast the bread.
- Slice bread into thick slices, and drizzle one side with olive oil.
- Preheat stovetop griddle or non-stick saute pan.
- Put the olive oil side down, then drizzle the other side with additional oil.
- Once the bread is lightly toasted, flip and toast other side.
- Place hot bread on to a large platter.
- Taste tomato mixture, and add additional seasoning if desired.
- Spoon mixture onto bread slices, and enjoy while bread is still warm.
- Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/tomato-basil-bruschetta/
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