Bruschetta
2 cups small diced tomatoes, seeded if you want less liquid
¼ cup small diced red onion
8 basil leaves
1 Tbsp minced garlic or 1 tsp garlic balsamic vinegar
1 tsp olive oil, if you want
Balsamic vinegar unless you used it for your garlic flavor
Combine the tomatoes and onion in a medium bowl. Stack the basil leaves on top of each other then roll them and thinly slice. Separate the basil with your fingers as you add it to the tomatoes and onions. Drizzle in vinegar and oil if using. Add garlic if using then stir.
For the crusty bread to serve with it:
I chose a whole wheat seeded bread that was dense but still soft so that when I toast it we can still enjoy it. If your bread is to crusty or hard to start then when you toast it, it’s very tough to chew.
I air fried the pieces for 10 minutes then added the bruschetta.
Tips for serving:
If taking to an event and are concerned the bread will get soggy, then put the bruschetta in a bowl in the middle of a tray and put the toasted bread around the platter then folks can make as they want one.
If serving and eating is within an hour then you can put each piece together then place on a tray.
If you want the flavor but not individual pieces, then add cubed pieces of bread to it then stir and serve within a few hours.
Lastly if you prefer a pasta salad then add the bruschetta mixture to 2 cups of cooked small pasta and 1 cup diced cucumbers. Serve within 24 hours.
Негізгі бет Buschetta (Many ways)
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