With summer now here, what a simple summer appetizer for your dinner party guests than an elegant plate of bruschetta and warm biscuits.
Here’s what you need:
3 Large Tomatoes (if using roma, get 6 tomatoes)
1 Small Yellow Onion
2 TBS chopped FRESH Basil
4-6 Garlic cloves
1 tsp Olive Oil
1 tsp Balsamic Vinegar
Salt and Pepper to taste
1 loaf fresh Baguette
Chop up the tomatoes in small cubes. Place in a strainer and wash. You want to get rid of the inside juices, majority of seeds, etc. Place in a bowl. Dice up the onion as well. You want it to be 2:3 for ratio on onion vs tomatoes. The onion will bring in some spice to it, so you don’t want it over powering. Wash and dice the Basil. This is from my garden, so I get the opportunity to add more in if I want. Garlic… if you’re new with using a lot of fresh garlic, here’s an easy tip to crush the garlic. Peel, slice and then put in a garlic crusher. The garlic will be a lot smaller than usual. Add in Olive Oil and Vinegar. Mix with a spoon, add in salt and pepper.
Take a baguette, heat oven to 400F. Slice or slash the baguette, depending on presentation. I sliced, then placed on an oven tray. Rub with olive oil,as you would butter your toast. Put in the oven for 7-10 minutes until they’re nice and warm. Place on a tray with your bruschetta. DELISH!!!