In the Kitchen – Garden Fresh Bruschetta
Hopefully you caught this weeks Must Haves, I gathered my favorite seasonal finds as Harvest season is soon approaching! But lets talk about what’s happening now..TOMATOES! Hopefully everyone is enjoying a great crop of this years home grown tomatoes! To kick off the fresh food season we made up our “go to” summer appetizer Garden Fresh Bruschetta. If you have never made bruschetta it is super easy to mix up a batch and is always a great item to take along to a summer BBQ!
- 1 loaf (1 pound) French bread, cut into 1-inch slices (I like serving it with fresh bread if you are in a time crunch try Stacy’s Snacks)
- 1/2 cup olive oil, divided
- 1 tablespoon balsamic vinegar
- 3 small tomatoes, seeded and chopped (from the garden if possible)
- 1/4 cup finely chopped onion
- 1/4 cup fresh basil leaves, coarsely chopped (from the garden if possible)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place bread on an ungreased baking sheet; brush with 1/4 cup oil. Bake at 325° for 10-12 minutes or until golden brown.
- Meanwhile, in a small bowl, whisk the vinegar and remaining oil. Stir in the tomatoes, onion, basil, salt and pepper. Spoon about 1 tablespoon onto each slice of bread.
- Serve immediately. Yield: 12 servings.