Saturday, September 23

Bill’s Bruschetta

Bill's Bruschetta

My Father-In-Law Bill has a great garden and has been harvesting tomatoes for the past couple of weeks.  He utilized the fresh tomatoes to make a great homemade bruschetta. It is a delicious recipe with extremely fresh ingredients. It is a must try.  So here is Bill’s first guest post.  Take it away Bill.

Bruschetta

It’s that time of the year- the tomatoes are starting to ripen and it’s time to make one of my favorite appetizers- bruschetta! Made with the freshest ingredients from the garden, it’s simple, quick and simply delicious.

The ingredients

Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.

Dice up the ingredients

 

Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.

Slice the bread

While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.

Toast up the bread

Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.

Top off the bread and enjoy

Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.

Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).

Bill's Bruschetta
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 10-12 small plum tomatoes (any kind will do- about 1 pound)
  • 1 slice of yellow or vidala onion ¼ inch thick ( or red onion if you want more zip) finely diced
  • 2-3 cloves of garlic minced
  • 1 French or Italian baguette
  • 2 teaspoonfuls extra virgin olive oil
  • Basil finely minced
  • Salt and pepper to taste
Instructions
  1. Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.
  2. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
  3. Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with ¼ teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
  4. While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount ¼ inch thick.
  5. Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.
  6. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
  7. Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
  8. Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
  9. This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!
This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

6 Comments

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