Recipe o’ the week: Killer Bruschetta!

July 31, 2008

I might have a different idea from you of what the world’s greatest bruschetta is, but I have to say that my recipe is AWESOME! I think, anyway. If you don’t like balsamic vinegar (shame!) you might not like it, but if you do? Bliss!! So here goes, a nice summery bruschetta recipe, just as my first tomato turns red!

Danielle’s Killer Bruschetta

  • 1 baguette (if you’re in ottawa, try Art-Is-In Bakery: white, full of delicious salt and olive oil and totally terrible for you, and you won’t be able to stop eating it ever. Seriously, they call it crack bread.)
  • 2 medium ripe tomatoes, finely chopped
  • 1/4 cup finely diced red onion
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1-1/2 Tbsp. Balsamic Vinegar (the best you can afford!)
  • 1 tsp. fresh basil, chopped finely (In the winter I put in some chopped chives or green onions for colour when I don’t have fresh herbs.)
  • 1/4 cup grated fresh parmesan cheese (leave this out for vegan alternative)
  1. Heat oven to 350 degrees fahrenheit
  2. Slice baguette on an angle into 1/2″ to 3/4″ slices, lay out on baking sheet
  3. Combine remaining ingredients in small bowl, mix well. Adjust seasoning to taste.
  4. Spoon tomato mix onto baguette rounds on pan. Top with a sprinkle of parmesan.
  5. Toast in oven 15 minutes or until bread begins to turn golden. Enjoy!!

So thats my contribution for this week – I’ve been busy finishing orders that have come in: a tiny leaf ring for a tiny girl from my jewelry class, a custom parker cap for a girl from Art in the Park, and a custom Ruth cap for a girl in California. My hat is going to California! I am jealous. I am going to Kenora. AGAIN! No, I’m not complaining, Kenora is fabulicious in the summer, and I have many fun wedding-related parties to attend, so I am excited. Sure, there’s no DisneyLand there, but I’ll deal.

OK, back to it. Go make some bruschetta!

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