Saturday, May 8, 2010


I love Bruschetta!! Especially with Sundried tomatoes in it with olive oil.. YUMMMMM!
I made this for part of our Mother's day lunch we had . It was fun, I also made a vegi pizza, and creamy lemon bars which I will post later.


6 firm roma tomatoes, finely diced (about 3 cups)
1 1/2 teaspoons basil ( or 1 to 2 tablespoon fresh minced if you have it, I only had dried)
2 to 3 teaspoons minced garlic
4 teaspoons  diced sun-dried tomatoes ( I used the already diced in herb flavored olive oil)
4 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/4 to 1/2 teaspoon salt

1 baguette loaf of bread sliced into 1/2 inch thick diagonal slices
about 1/2 cup grated parmesan cheese
pinch of dried parsely

1. Toss tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill for 1 hour or so.
2. When you are ready to serve, preheat oven to broil.
3. Combine the parmesan cheese and dired parsley in a small bowl. Arrange the bread slices on a baking sheet. Spray a little Pam cooking spray on each, Sprinkle a couple of pinches of  the Parmesan cheese mixture over each slice.  Broil 1 to 2 minutes until the bread starts to turn golden brown around the edges and the cheese is a little melty.
4. Pour the tomates into a serving dish (strain off the liquid first) and serve along side the tasted bread slices.

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