One of my go-to appetizers is bruschetta. We like
that it is a relatively healthful appetizer, but even more, it is one of my
two-fers: cook once, eat twice.
I make more than we need and use the leftover tomato mixture
to toss with hot pasta, Asiago cheese, spinach and maybe some squash. This
makes a lovely vegetarian dinner or a great quick summer supper. If you don’t
want to have leftover tomatoes to toss with pasta, just cut the recipe in
thirds. That should do it. I wouldn’t know for sure, however, since I NEVER cut
it!
For appetizer use, I make a bunch of the little boogers and
serve with olive oil and dipping bread, some grapes. Voila!
Bruschetta
(serves
4 with leftover tomato mixture)
9 Roma tomatoes, chopped fine
3 large cloves of garlic, minced
3 tablespoons best-quality olive oil,
divided
4 tablespoons shredded Asiago cheese,
divided
3 tablespoons chopped fresh basil
8-1” slices of French bread, day old is
best
Mix tomatoes, garlic, and 1 tablespoon
olive oil together in a bowl. Cover and let sit so the flavors get acquainted
while other items are prepared (at least 3 hours).
Slice French bread loaf into 1” pieces.
Brush slices lightly with remaining olive oil, and sprinkle on Asiago cheese,
reserving one tablespoon for later use.
Put under broiler for a couple of minutes
until very lightly browned. Set aside.
Right before serving, spread one teaspoon
of the tomato mixture onto 8 bread slices and sprinkle on remaining Asiago
cheese.
DH’s Rating: 5 Tongues Up DH had never had bruschetta until I
wandered into his life. Now he thinks that is the mainstay of our appetizer
parties.
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