Bruschetta… Tomatoes, Basil and Baguettes

Hello to you!  How was your Halloween?  Did you partake in some good old, scary fun and lots of yummy treats?  I was the candy hander outer at my house.  Not a fun job considering the many, many, many children in my neighborhood.  I do really enjoy seeing all the costumes though, especially on the little kids, they’re always so cute.
Anyway, in addition to handing out the candy, I’ve been doing more than my fair share of being the candy eater too.  That’s the bad thing about Halloween, there’s easy access to all the things I don’t normally buy.  It’s a weakness, I tell you. 
I don’t know what the deal is, but I’ve also had another craving lately…bruschetta.  Each time I make it, I gobble nearly the whole thing down along with an entire baguette…that gives you an idea of how super delicious it is.  I thought I’d share the recipe with today so that you can revel in all the yumminess too.
Bruschetta
  • 3 or 4 Roma tomatoes – peeled, seeded and chopped
  • 1/2 cup fresh basil, very coarsely chopped
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 baguette
  • freshly grated Parmesan cheese
  • balsamic vinegar
Garlic Butter
  • 1/4 cup of butter, softened
  • 1 clove of garlic, minced
  • a little salt
  • a little pepper
To make the bruschetta topping, mix together the tomatoes, basil, olive oil, garlic, salt and pepper.  Set aside.  Just a little FYI, to peel a tomato, place the tomato in very hot water for a few minutes.  When you remove it the skin will peel off easily.
To make the garlic butter, mix together, in a separate bowl, the butter, garlic, salt and pepper.  Slice the bread and top each slice with a little bit of the garlic butter.  Broil the bread for a few minutes until it is lightly browned.  Put tomato topping on bread, sprinkle with Parmesan cheese and put back in the oven for a few minutes until the cheese just slightly starts to melt. Removing from oven and, if you like, drizzle a bit of balsamic vinegar over the top.
If you’re like me, you’ll eat some right away, and then…you’ll eat some more 🙂
  
By the way, thank you so much to everyone who left me a kind, congratulatory comment on my magazine post.  It makes me feel so good that you share in my joy along with me.
Hope you have a good day!
xo Tricia
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