Bruschetta is such an easy appetizer and it’s so delicious! I recommend using Roma tomatoes – they keep their shape and freshness longer than most varieties. Be sure to seed them well so that the bread doesn’t’ become soggy with the added moisture. I admit I cheat by buying prepared garlic from the produce department – it’s already minced and ready to go.
Grilled Bruschetta for a Crowd
*Chiffonade is a cutting technique often used for basil, mint, and greens. To cut a chiffonade, stack leaves of basil neatly, and roll tightly lengthwise. Use a very sharp knife to create thin slices.
- 1 ½ lbs tomatoes, peeled, seeded, and chopped
- 1 garlic clove, finely minced
- 2 Tbls olive oil, divided
- 1 tsp balsamic vinegar
- ¼ C fresh basil chiffonade*
- Salt and black pepper to taste
- 1 (1 lb) loaf French bread, cut into ½” thick diagonal slices
In a medium bowl, combine tomatoes, garlic, 1 Tbl olive oil, vinegar, basil, salt, and pepper. Cover and refrigerate at least 1 hour (can be made up to one day before).
Meanwhile, brush bread slices on one side and the grill rack with 1 Tbl oil
Grill the bread over medium heat 2 minutes on each side, or until browned.
Top with tomato mixture and serve immediately.
Found at MiscFiInds4u.com
These also make a great open-faced lunch sandwich. Just cut the bread on a steeper diagonal for a larger slice. Also add some parmesan cheese or mozzarella for protein. Don’t have a grill? Make these under the broiler and use organic olive oil spray instead of brushed on olive oil to save calories.
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