Thursday, July 2, 2009

Fresh Tomato Basil Bruschetta

Oh, look, it’s a colorful veggie filled dish on Erin’s Food Files. Anyone surprised?? I’m sorry, I’ll just never get tired of making food that pops off the screen with color.

This was made almost entirely with ingredients in my CSA box. I’m not lucky enough to have a garden, windowbox, or even an Aerogarden to grow any herbs, and in my opinion, herbs can be ridiculously expensive to buy at the grocery. So naturally, I was thrilled when we got a BIG bunch of basil, and it just smelled SO good. We also got a small basket full red, yellow, and orange little tomatoes; and I still had a red onion from my last CSA box. The only thing not from the box was the garlic!

Bruschetta is a simple and adaptable appetizer. You can prep it in advance; and make a lot or a little. I adjusted this according to the amount of tomatoes I had, and it was the right amount for 2-3 servings. (It made more than what’s pictured, but #1 I ate some pre-photoshoot, and #2 I didn’t feel the need to photograph all of it; but mainly refer back to #1)


Tomato Basil Bruschetta


8-12 cherry sized tomatoes
1/4 of a small red onion
3 garlic cloves (yeah, I like garlic)
10 basil leaves
2 Tbsp extra virgin olive oil, plus more for brushing on the bread
fresh cracked pepper
french baguette, sliced (I always get them to slice it at the bakery!)


Dice tomatoes & onion, add to bowl. Crush (or finely mince) garlic. Chiffonade the basil leaves (stack and roll, then slice into small thin strips) and add to bowl. Pour extra virgin olive oil over the vegetables, stir well to combine. Season with salt & pepper. Refrigerate 30-1hr to let flavors develop.

To serve, brush baguette slices with extra virgin olive oil, broil (this is where a toaster oven comes in handy) until golden and crisp. Top with bruschetta. Enjoy!

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