Sunday, April 10, 2011

Tomato-Basil Bruschetta

Make bruschetta-your family will think you are a gourmet chef.  I have to give my husband credit; he painstakingly prepares the tomatoes by scraping out all the goo, dicing them perfect, and patting dry with a paper towel.   This is one vegan dish we can all agree on.  The combination of fresh garlic and basil make this too good to be true.  No cheese is needed, it's absolutely delicious as is!   I serve bruschetta with a green salad, steamed broccoli and a nice Pinot Noir.   Who needs a fancy restaurant?

1 french bread or baguette
5 organic vine ripened tomatoes, seeded and dried
4-5 cloves garlic chopped fine
1 cup of fresh, organic basil, washed and chopped
Extra virgin olive oil
Italian seasoning
Cracked pepper

Pour 1/3 cup olive oil in a small dish and brush on bread slices
Top with diced tomatoes, garlic, and seasonings
Bake at 350 for 15 minutes
Top with fresh basil and serve immediately

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