Sunday, July 3, 2016


I had a craving for bruschetta, so we grabbed the ingredients to make it today.  Really... basil, garlic and tomatoes are one of my most favourite flavour combos!  They're so perfect together.  I didn't realize we didn't have a recipe for bruschetta posted!  You don't really need a recipe for bruschetta, you can make it any way you please.  But if you need a base recipe, this is a great one.  It's how I make it!

Fast and easy and a great way to use up tomatoes if you're one of those lucky people with a garden!  Or if you've been gifted with a bagful from a friend that's lucky enough to have a garden.

I don't think we've had any Ten Foot Pole with our recipes.  You might have known them in their previous incarnation of Scared Straight.  We're getting our rock on with their "Final Hours".  -jen

Time:  15 minutes
Difficulty:  Easy
Makes:  about 12
  • 1.5 pounds of tomatoes (about 4)
  • 1/2 cup finely diced red onion (about 1/4 onion)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1/4 cup julienned basil
  • 1/4 cup extra virgin olive oil plus extra
  • 1/2 teaspoon kosher salt
  • 10 cranks of fresh ground blacked pepper
  • dash of balsamic vinegar
  • fresh mozzarella sliced thinly
  • 1 baguette loaf
Julienned basil
Cut tomatoes into quarters and using your thumb, scoop out the seeds and juice.  (You can save this for a different recipe later or discard.)  Small dice remaining tomato meat.  In a mixing bowl, combine tomatoes, onion, garlic, basil, 1/4 cup olive oil, salt, pepper and balsamic vinegar.  Toss and set aside.

Turn your oven onto broil.  Slice baguette on the bias to make large ovals.  Brush both sides with olive oil and place on a foil-lined baking sheet.  Toast one side under the broiler until golden brown, watching closely (it only takes 1-2 minutes to brown).  Flip and toast the second side until browned and remove.  Top toast with a slice of mozzarella and the tomato salad and serve.

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