Saturday, October 26, 2013

Bruschetta Recipe

About seven years ago I had a slight obsession with Bruschetta. Every time I went out to dinner I ordered Bruschetta as an appetizer. Call it I took everything I learned in sampling Bruschetta and then created a Bruschetta recipe I love. Enjoy!


12 fresh roma (plum) tomatoes, diced and drained In a
1 1/2 tablespoons smashed and chopped garlic
2 tablespoons finely chopped shallots
1 cup fresh basil leaves roughly chopped
1 teaspoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

1 head of Roasted Garlic Recipe is located on this blog in Side Dishes, Posted on October 3, 2013 link:

1/4 cup extra virgin olive oil
1 thinly sliced french or Italian baguette

  1.  In a large bowl combine tomatoes, garlic, shallots, basil, lemon juice, sea salt, pepper and olive oil. Refrigerate.
  2. Combine the roasted  garlic and 1/4 cup olive oil.
  3. Brush the garlic and olive oil mixture on bread and lightly grill the bread.
  • For best results make the tomato mixture minus the basil the night before serving to let flavors marinate. Drain out most of the extra liquid and add the basil about an hour before service.
  • I use a char grill on medium heat to grill the bread it takes about 3-5 minutes, George Foreman Grill could be used to grill the bread or the bread could be placed under a broiler.