Bill’s Bruschetta

My Father-In-Law Bill has a great garden and has been harvesting tomatoes for the past couple of weeks.  He utilized the fresh tomatoes to make a great homemade bruschetta. It is a delicious recipe with extremely fresh ingredients. It is a must try.  So here is Bill’s first guest post.  Take it away Bill.

Bruschetta

It’s that time of the year- the tomatoes are starting to ripen and it’s time to make one of my favorite appetizers- bruschetta! Made with the freshest ingredients from the garden, it’s simple, quick and simply delicious.

Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.

Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.

While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.

Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.

Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.

Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).

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Bill's Bruschetta

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Appetizer

Cuisine: Italian

Servings: 12

Author: Bill

Ingredients

• 10-12 small plum tomatoes any kind will do- about 1 pound
• 1 slice of yellow or vidala onion 1/4 inch thick or red onion if you want more zip finely diced
• 2-3 cloves of garlic minced
• 1 French or Italian baguette
• 2 teaspoonfuls extra virgin olive oil
• Basil finely minced
• Salt and pepper to taste

Instructions

1. Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.
2. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
3. Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
4. While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.
5. Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.
6. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
7. Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
8. Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
9. This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!

This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!