Thursday, August 26, 2010

Bruschetta with Tomato-Basil Topping

In July we went camping at George Wyth State Park.  It was our second time there and has become one of our favorite places.  It has a wonderful trail system with paved paths perfect for walking, running, biking, or whatever your favorite outside sport is.  Anyways, we were there with out camping club, the Rolling Rovers.  We had a wonderful time visiting with each other throughout the weekend.  On Saturday nights we have a potluck dinner together and this particular weekend we had an Italian theme.  I made Italian Potatoes and Bruschetta with Tomato-Basil topping.  True confession - I ate four of them before I plated them up for our dinner!  Soooo good.  Here is the recipe:


1 thick French baguette cut on the diagonal into 30 - 1/2 inch pieces
8 to 10 cloves garlic, peeled
Olive oil

Preheat oven to broil.  Lay slices of bread on a baking sheet.  Watching carefully, broil for 1 to 2 minutes on each side until crisp.  (Bread will toast very quickly.)  Remove from oven.  Rub with garlic; lightly brush with olive oil.  NOTE:  Toasts can be made a day ahead.

Tomato-Basil Topping

3 medium tomatoes, seeded and diced
1/2 cup red onion, finely diced
1/2 cup yellow pepper, seeded, de-ribbed and finely diced
2 cloves garlic, peeled and minced
1 tsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp loosely packed basil, cut into thin strips

Mix all ingredients together in a bowl.  Top toasts with a heaping tablespoon of mixture.  (Can be assembled 1 hour ahead of time.)

NOTE: Topping can be made a day ahead of time and refrigerated.  Bring to room temperature before serving.

1 comment:

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