There's no beating bruschetta for fresh and easy summer eating.
Plus, "bruschetta" is just fun to say. Especially in a terribly fake Italian accent. Go on, try it.
Long, thin loaf of crusty bread (I used Italian wheat)
1 Tbsp. minced garlic (OR a garlic clove)
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
3 red tomatoes
1 cup small, yellow grape tomatoes
1/2 sweet onion
1 cup (or more!) loosely packed basil
salt & pepper to taste
1. Slice the bread on a diagonal. Spread on baking sheet.
2. Mix minced garlic and olive oil in a shallow plate. Let sit while preparing topping to let the flavors meld.
3. Dice red & yellow tomatoes and onion to a small, well, dice.
4. Soak the onions in water for 10-15 minutes to mellow out their bite just a little.
4. Roll basil leaves up, cut into long strips.
5. Toss tomatoes/onions/basil with balsamic and olive oil. Add salt and pepper to taste.
6. Press each slice of bread into garlic-infused olive oil and place back on sheet. Toast at 450 in oven for no more than 5 minutes. (Keep a close watch on them and don't let them burn like I did!)
* If you have fresh garlic cloves, simply cut one in half and rub it over the oiled breads as soon as they come out of the oven to get the infused garlic flavor, instead of incorporating the minced garlic into the olive oil at the beginning.
Top each bruschetta just prior to serving so the bread doesn't lose its crispiness.
Love and messy finger foods,