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Wednesday
Nov032010

Balsamic bruschetta

Bruschetta is not an appetizer I typically think to make. I'm not sure why that is because it is so simple and this recipe in particular is flavorful and delicious. I am a huge lover of anything tomatoey, so bruschetta should be at the top of my appetizer list. Moving it up a few notches on the list right now..

In a small bowl, add:

8 Roma tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded or grated Parmesan cheese

2 cloves garlic, minced

1 Tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Mix together and place in fridge.

Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet.

At this point you have two serving options. You can:

1. Toast the French bread with tomato mixture spread on top in a 425-degree oven for 4-5 minutes for a warm appetizer.

2. Toast the bread by itself in a 425-degree oven for 3-4 minutes and then add the chilled tomato mixture to the top.

I tried both ways and I slightly favor the toasted bread with the chilled tomato mixture on top.

Top with a sprinkling of Parmesan cheese and serve! Delish!

Balsamic Bruschetta

This is such a delicious way to enjoy bruschetta!

Contributed by Megan Porta from pipandebby.com.

Published Nov 3, 2010

Serves: 8-10

Total time: 15 min

Balsamic Bruschetta

Ingredients:

  • 8 Roma tomatoes, diced
  • 1/3 cup chopped fresh basil
  • 1/4 cup shredded or grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 loaf French bread, toasted and sliced
Instructions:
  1. In a small bowl, toss together tomatoes, basil, Parmesan cheese, garlic, balsamic vinegar, olive oil, kosher salt and pepper. Serve on toasted bread slices.

 

 

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Reader Comments (2)

Mouth-watering! I prefer it warmer though

12.4.2010 | Unregistered CommenterJun

Mmm, this looks fabulous. Totally going to check out the rest of your blog now!

12.4.2010 | Unregistered CommenterJaime

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