Fresh Bruschetta
We visited the Emmaus Farmer's Market this morning and picked up some fresh basil, lettuce and bread. Also, a patio tomato plant and a few cookies...ummm. One of my favorite things to do in Spring/Summer/Fall is visit local markets and buy fresh produce. One of my favorite markets is in downtown SLC there was always lots of vendors to weave our way around and all the yummy food stands--we even got a henna tattoo or two. Anyways, I love to make fresh bruschetta so here's my simple recipe.
One large bunch of basil (about 20-25 leaves) chopped finely.
Roma tomatos, chopped
3-4 cloves garlic, minced (less or more adjust for taste)
1/4 c. olive oil
dash cracked black pepper
Stir together all of the ingredients and refrigerate over night.
Place a T. of tomato/basil mixture onto baguette slices and toast until bread is crispy. Top with freshly grated Parmesan and serve.
One large bunch of basil (about 20-25 leaves) chopped finely.
Roma tomatos, chopped
3-4 cloves garlic, minced (less or more adjust for taste)
1/4 c. olive oil
dash cracked black pepper
Stir together all of the ingredients and refrigerate over night.
Place a T. of tomato/basil mixture onto baguette slices and toast until bread is crispy. Top with freshly grated Parmesan and serve.
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