Brushetta

I got this recipe from my Swaparooni buddy Assertagirl‘s recipe blog called Playing in the Dirt.

I used red onions instead, because I lurve red onions.

Here’s the lowdown.

For this recipe, you will need:

About six Roma tomatoes.
Half an onion. I used a red onion.
Two large sprigs of fresh basil.
A splash of extra virgin olive oil.
A clove of garlic, finely chopped.
Freshly ground pepper and salt, to taste.
A baguette or other bread that you like. I bought a multi-grain baguette.
Garlic spread (or just butter or margarine).
Freshly grated parmesan cheese, if desired.

DIRECTIONS:

Core and dice the six tomatoes.

Chop onions into pieces about the same size as the tomato dice. Add to the tomatoes.

Finely chop basil and add to the mix.

Finely chop the garlic and toss into the bowl. Add salt and pepper.

Drizzle some olive oil over the ingredients, and toss gently to combine.

Allow bruschetta to sit at room temperature for at least an hour to allow the flavours to combine.

Meanwhile, slice the baguette in half.

Spread garlic spread (or margarine) on each half.

Lightly toast the bread, and cut into individual serving sizes. Top each piece with the bruschetta mix and, if desired, freshly grated parmesan.

Dee-lish!

Angella

Filed under: Bread, Side Dish