INGREDIENTS FOR TOMATO BRUSCHETTA:
6 Roma tomatoes, 1 1/2 lbs., diced
1/3 cup basil leaves, chopped
5 garlic cloves, divided
1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
balsamic glaze, (optional)
INGREDIENTS FOR HERB CROSTINI:
1 ciabatta bread loaf
3 Tbsp extra virgin olive oil
1/3 cup shredded parmesan cheese
Instructions for Bruschetta -
Core and dice tomatoes (or use a food chopper). Drain any excess juice and transfer tomatoes to a medium bowl. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.
Instructions for Herb Crostini:
Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2″ thick slices. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
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