What should you do with all those tomatoes and basil growing in your garden, make bruschetta of course!
I have been using this recipe for the last 15 years and even my friends (and hubby) that despise tomatoes, always come back for second helpings.
I originally got this recipe from Pampered Chef, but after searching the Internet, I could not locate it. Maybe because the recipe is older, but to me this recipe is the best and using only fresh ingredients will do!
Indigents:
3 Ripe medium tomatoes, seeded and chopped
1 Small onion, diced
2 Tablespoons fresh basil, snipped
1 Garlic clove, pressed
1/4 Teaspoon salt
1/4 Ground black pepper
24 Slices of French Bread, cut 1/4-inch thick
2 Tablespoons olive oil
Directions:
Preheat oven to 375 degrees. Cut tomatoes and onions and add to a bowl. Add snipped basil and pressed garlic to the tomato mixture as well as the salt and pepper. Set tomato mixture aside.
Place bread slices on baking sheet and brush surface of bread lightly with olive oil. Bake 10-12 minutes or until lightly browned and crisp.
Remove bread from oven, scoop tomato mixture onto toast slices and serve immediately.
Enjoy! This is the perfect fresh summer appetizer.
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