Bruschetta
Bruschetta
(3)
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| dairy free | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | about 40 bruschetta |
Ingredients
- 2 medium-sized ripe tomatoes, diced
- 2 cloves fresh garlic, minced
- 1 tablespoon minced fresh basil
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon kosher salt
- two 15" to 16" French-style baguettes
Directions
1) Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.
2) Right before you head out on your picnic (or just before you plan to serve), slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with olive oil.
3) Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. Pack them in an airtight container.
4) When ready to serve, place a scant tablespoon of the tomato mixture on top of each slice of bread.
Yield: about 40 bruschetta.
Reviews
- 08/09/2010
- easy to make and very good .
- 07/09/2010
- This was so good and so easy. I didn't have the baguette, so put the bruschetta on a different broiled bread and it was still fabulous.
- 06/29/2010
- This is the easiest and most delicious bruschetta ever! I followed the recipe and got rave reviews from my guests. I will be making this again.
