Wednesday, September 5, 2012

Homemade Bruschetta Recipe


  • 1 (32-ounce) can whole tomatoes, drained
  • 2-3 red tomatoes, diced (Roma tomatoes are a good choice)
  • Fresh basil leaves, washed and spun dry
  • 4 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • Kosher salt and black pepper
  • 2 large baguettes, sliced ½ -inch thick (about 36 slices)
  • 1 cup black olives, pit-less, halved

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a food processor, add drained tomatoes, ¾ cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but still somewhat chunky. Season with salt and pepper.
  3. Remove the tomato mixture from the food processor & stir in the chopped tomatoes
  4. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice. Spread one tablespoon of the tomato mixture on each piece of bread.
  5. Place bruschetta on a decorative platter and garnish with black olives and some basil leaves, if desired.

Note: Makes 36 Bruschetta's, Made in a few minutes.

Original Recipe: bjanddobbin.blogspot

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