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Bruchetta and Crostini
Bruchetta and Crostini
- 1 cup fresh summer tomatoes (minced & drained)
- 2 Tablespoon fresh basil, slivered
- 2 Tablespoon green onion, minced
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- a splash of balsamic vinegar
- pinch of red pepper flakes
- salt and pepper
- French bread baguette cut into 1/3-inch slices
Instructions:
BRUCHETTA:
Mix everything together (except bread) and allow to sit at room
temperature for 1 hour or more. Strain some of the excess juice before serving. Pile mixture onto Crostini crisps (below). Top with fresh basil leaf if desired.
CROSTINI:
Rub the bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. (You can spray olive oil Pam then sprinkle with a bit of garlic salt before broiling if you prefer.)
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