Saturday, July 16, 2011
Bruschetta - More Fast Food
Since it is the season, I thought I'd share another tomato recipe that can easily be turned into a healthy, delicious, fast-food meal. Think restaurants have the edge on bruschetta? With homegrown tomatoes, restaurant bruschetta isn't even in the running. It is simple and soooo delicious.
12 Roma Tomatoes
(use any type of tomatoes, even cherry, just approximate)
2 Tbs. finely chopped Fresh Basil (this is a very easy plant
to grow and you still having plenty of growing season
if you want to have one in a pot)
1 clove Garlic, peeled
Virgin Olive Oil
Loaf of French Bread
Variation: add diced cucumbers for a different flavor
Dice the tomatoes, then add 1-2 teaspoons of salt to taste. Put the tomatoes in a strainer over a bowl and allow them to macerate for about about 10 minutes. Quite a bit of juice will come off of the tomatoes and you may want to pour the juice into another container about halfway through. I keep the juice and drink it later or use it for salad dressing, etc. Add the 2 tablespoons of fresh basil and stir. Taste and add salt if needed.
Meanwhile, cut your french loaf into 3/4" to 1" slices. Toast on both sides under the oven broiler. Once the bread is toasted, immediately rub the garlic clove over each slice. Oh, it smells divine at this point! Brush the bread with virgin olive oil, top with the tomatoes and basil, and that's it - bruschetta!
My Edward is not much of a veggie eater, and he doesn't like tomatoes at all. For some reason, though, bruschetta is different. He really likes it. Perhaps your picky eaters will too, only never let them catch on it is just salad on a big crouton.
Serve with grilled chicken breasts and mozzarella slices, and you have a healthy, well-balanced meal with minimal clean-up. How I love summertime meals.
Thanks for stopping by.......but pleeaase partake in a little bruschetta with us.......lest our garlic breath scare you away!