Archive for July 13th, 2011

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Let’s Make Bruschetta!

July 13, 2011

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By Bernadine Chapman-Cruz

If you have tomatoes ripening on the vine, oil and vinegar, garlic, seasonings and a French bread baguette, you have the makings for a wonderful snack or light summertime meal – bruschetta.

Contrary to common belief, bruschetta is not the delicious tomato garnish that adorns grilled French bread. The Italian term bruschetta, means ‘to roast over coals’ referring to the bread as opposed to the tomato topping.

Bruschetta, a roasting process, was implemented by old-world Italian olive growers, as a method for testing olive oil flavors drizzled on toasted bread. Over time, the combination of bread and tomato garnish became known as one in the same.

Bruschetta is inexpensive and easy to make. Try this refreshing tomato mixture, coupled with French bread for a delicious summertime appetizer or light snack. Enjoy!

Method:

• Slice French bread baguette into ¼ inch slices.

• Drizzle with olive oil.

• Panfry or bake bread slices on both sides.

• Set bread aside.

• Dice 6-7 medium tomatoes into pea size pieces.

• Add one medium size finely chopped onion.

• Stir in 1 Tablespoon minced garlic.

• Toss with 1 Tablespoon each, olive oil and balsamic vinegar.

• Add 1 heaping teaspoon Italian seasoning.

• Salt and pepper to taste.

Variations:

Include olives, crumbled crisp bacon, basil, blue, parmesan or mozzarella cheese.

Other favorite ingredients may also be substituted.

Spoon diced tomato mixture on roasted French bread baguette slices – Yummy!

Copyright 2011 Bernadine Chapman-Cruz  

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