Kody Hanner
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Garlic Italian Tomato Bruschetta
When I was in my twenties, there was an Italian Restaurant in the hotel across the highway from my apartment. I lived in a sleepy little town in wine country. I could get off work and stroll across the highway for a glass of wine and some light dinner.
One night, the sous chef had brought in a bunch of tomatoes from his garden and whipped up some bruschetta. I had never had it before, but my place was on the house, so I gave it a shot.
I was in love immediately! I am already a tomato junky, but add some garlic, and I’m hooked for life!
Lately, I have been craving that bruschetta. So when I started getting basil and tomatoes from the garden, I enlisted my daughter to make Zuppa toscano for dinner, and I got to chopping!
Garlic Bruchetta
Equipment
- 1 Serrated Knife
- 1 Mixing Bowl
- 1 measuring spoons
- 1 Measuring Cup
- 1 Cookie Sheet
Ingredients
Bruschetta
- 2 Cups Tomatoes Any type
- 1/3 Cup Basil Chopped
- 3 Cloves Garlic Chopped
- 1 Tbs Olive Oil
- 1 Tbs Balsamic Vinegar
- Dash Sea Salt
- Dash Pepper
Baguette
- 1 Loaf Baguette
- 1 TBS Olive Oil
- 1 Clove Garlic Cut in Half
- 1/2 Cup Parmesan Cheese Grated
- 1 TBS Balsamic Glaze
Instructions
Bruschetta
- Chop the tomatoes, garlic, and basil
- Add chopped veggies, vinegar, oil, and seasonings to mixing bowl
- Set bruschetta in fridge to marinade
Baguette
- Preheat oven to 400
- Slice baguette into 1/2 inch rounds
- Lay the rounds flat on the cookie sheet and brush with olive oil
- Bake for 8-10 minutes or until toasted
- Remove from oven and rub each round with the half garlic clove
- Sprinkle half of the cheese over the rounds
- Place the rounds back in oven for about a minute or until the cheese is melted
- Remove from oven and spoon the bruschetta until the rounds
- Drizzle balsamic glaze over the bruschetta rounds
- Sprinkle the remaining cheese over the bruschetta rounds
Video
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