November 2, 2010


I think I could eat bruschetta every day for a year and not tire of it. Here's how I make it:

1 quart heirloom tomatoes, diced
1/2 onion, chopped
2 Tbs garlic, minced
1 Tbs olive oil
1 tsp Balsamic vinegar
Salt, to taste

Give it about 6 pulses it in the food processor, until the mixture has a lumpy consistency. Spread it on toasts prepared beforehand. I slice a baguette, coat the slices with olive oil, and then bake them at 350 degrees for 10-15 minutes. 


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