Thanks to my trip to Ft. Worth to see Amy (and baby Roman!) and a stop at the newest Trader Joe's in Texas, I've had a beautifully hearty basil plant to put to good use, which turned my typically volatile Sunday meal schedule into something haphazardly delicious. (and also thanks to Tyler making a wonderful chicken/avocado salad to go with it)
Since I've never made Bruschetta before, I browsed a few recipe sites until I had a pretty good idea of what it would look like. I think I came up with something pretty good and want to share it with you. I ended up cooking the finished product on 400 degrees for 10-15 minutes which turned the bread nice and crispy and roasted the tomatoes but you could also just toast the bread and have "raw" tomatoes piled on top.
1 pint cherry tomatoes (red or yellow, or a combination for color)
3 cloves garlic, chopped fine
1/2 tablespoon balsamic vinegar*
1/4 teaspoon each kosher salt/black pepper
handful of basil leaves, chopped
fresh mozzarella cheese (optional)
Mix all together and let sit while you slice a medium-sized loaf of french bread, diagonally.
If using mozzarella cheese, place one small slice on each slice of bread and then pile tomato mixture on the slices of bread, about 2 tablespoons for each slice. If you are tempted to butter the bread, go for it! Or you could use some extra virgin olive oil spray and make it a little more heart-healthy. Pop it in the oven, take out 10-15 minutes later, and enjoy!
Coming soon on Afterburners and Aprons:
*Our week-long 4th of July celebration (including the dessert and recipe I made!)
*One of my staples-homemade crock-pot refried beans (without the refry)