Tuesday, November 27, 2012


In late July through September, when your tomatoes are ripening, you can enjoy Bruschetta is an excellent appetizer.   It captures the goodness of the summer season, right from your garden.

My Bruschetta is made with Basil.   As it turns out, Basil and Tomatoes grow well together, and kicks you garlic bread up about 10 notches..

Warning: This recipe is very addictive.   After eating this, I cannot be held responsible for your addiction to this simple to make and outrageously delicious appetizer.


·         4 Peeled and diced Tomatoes
·         1 Small Red Onion, chopped
·         4 Garlic Cloves, chopped
·         ½ cup Chopped Basil
·         1/3 cup of Extra Virgin Olive Oil, I use Colavita
·         ½ cup Balsamic Vinegar of Modena


1.   Peel the Tomatoes by slicing an X on the bottom of each one.  Then, put them in boiling water for about a minute.   Immediately plunge them into ice water…. The skins should easily peel off with a sharp knife.   Then dice the tomatoes.    You don’t want to do the boiling water for too long, as you don’t want to cook the tomatoes….   Just remove the skins.
2.   Mix the Oil and Vinegar in a Jar and Shake until mixed.
3.   Combine all of the ingredients in a bowl, pouring the Vinegar and Oil mixture in and gently mixing.  Only pour what you desire, depending on the size of your tomatoes, the amount may vary.

That’s It!   Amazingly Simple!

Now, toast up your favorite bread slices and spoon some of your Bruschetta on top for a delicious treat.

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