Bruschetta

Ingredients:

Loaf of French Bread

Goat Cheese 

Sprouts (See my blog post for how to grow your own)

Butter

1 container of grape or cherry tomatoes

Fresh basil, 8-10 leaves. I use scissors to snip it up into small pieces.

Garlic (I use the minced garlic in a jar.)

1 Tablespoon Extra Virgin Olive Oil

1/2 Tablespoon Balsamic Vinegar (it’s important to use Balsamic. Don’t try to substitute another type of vinegar.)

Salt & Pepper to taste

First, cut all of your tomatoes in half and put them in a small bowl. 

In a small skillet, add just a dribble of olive oil and your garlic. On medium heat sauté your garlic for a couple of minutes, just until it starts to turn golden brown. Add the garlic to your tomatoes. 

Next, add your basil, oil, vinegar, salt and pepper and stir it all together. Set this aside or put it in the refrigerator and let it sit overnight to really let the flavors mingle together. 

Slice your bread into pieces that are about 1” thick. Butter both sides of the bread and then toast them on medium heat in a large skillet until the just start to turn a little brown. 

After your bread is toasted, spread on some goat cheese. The cheese should be at least room temperature but I usually pop it in the microwave for about 20 seconds to soften it up a bit more. It’s easier to spread that way. 

Next, add your tomatoes and top with a few sprouts. 

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