Bruschetta
One of the reasons I anticipate tomato season is Bruschetta, I love it!
I buy a baguette and cut two pieces 3-4 inches long. I then cut them in half long way making a top and bottom. I butter each piece and place then on a small cookie sheet.
I toast the bread in the oven under the broiler. Watch it closely because it doesn't take long, less than a minute.
Top toasted bread with tomato mixture and then with grated mozzarella cheese.
Tomato mixture for bruschetta:
1 cup tomatoes cut into small pieces
1/4 cup finely chopped onion or green onion
8 leaves of fresh basil finely chopped or 1 tablespoon dry basil
garlic salt
black pepper
Combine all ingredients. Let sit in stainer for about 10 minutes or more to strain off some of the tomato juice. I like to use Roma tomatoes they are less watery.
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