Summer Bruschetta

Last evening, we finally had a ripe fresh tomato.  I look forward to tomato season, except this year we may not get many because of the drought.  This recipe was wonderful and was gone before I ahd more than 1 piece.  My husban loved this!!

Summer Bruschetta

1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil

For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl. Season with salt and pepper. Spoon into a serving bowl. For Bruschetta: brush bread with garlic flavored olive oil. Grill for 5 to 8 minutes or until toasted. Serve with tomato mixture. Note: the bread can be toasted ahead of time and the tomato mixture prepared and allowed to stand at room temperature for 2 hours. Do not spread ahead of time. This is best in the summer using fresh tomatoes and herbs from the garden. Pin It

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