Bruschetta
Ingredients:
4 large vine-ripened tomatoes, seeded and diced very small
½ cup basil leaves, julienned
3 large garlic cloves, minced
8 sun-dried tomatoes, julienned
½ cup olive oil
¼ cup balsamic vinegar
Salt and Pepper to taste
Instructions:
Purchase “Sun Dried Tomato-Basil” or Garlic Italian Toasts (available at Costco and supermarkets). To serve, place mixture in center of a large platter and line toasts* around the edge. Spoon onto toasts ahead of time if you want to control the portions!
Makes 10 to 12 servings.
*Can substitute 2 loaves of Italian bread or French baguettes—cut bread into ¼ inch slices and toast lightly. Drizzle lightly with olive oil. Add salt and pepper to taste.
Origin of recipe: Paul Binger clipped it out of Newsday in 1996. We have been making it ever since…it is the best bruschetta you will ever taste and a definite crowd pleaser.
Note: Paul can’t stop making this great recipe.
4 large vine-ripened tomatoes, seeded and diced very small
½ cup basil leaves, julienned
3 large garlic cloves, minced
8 sun-dried tomatoes, julienned
½ cup olive oil
¼ cup balsamic vinegar
Salt and Pepper to taste
Instructions:
- Place tomatoes, basil, garlic, and sun-dried tomatoes in a large bowl.
- Mix gently and add the olive oil and balsamic vinegar.
- Mix thoroughly to coat all ingredients.
- Place plastic wrap over the bowl and refrigerate at least 6 hours or overnight.
- Two hours before serving remove bowl from refrigerator and let stand at room temperature.
- Add salt and pepper to taste.
Purchase “Sun Dried Tomato-Basil” or Garlic Italian Toasts (available at Costco and supermarkets). To serve, place mixture in center of a large platter and line toasts* around the edge. Spoon onto toasts ahead of time if you want to control the portions!
Makes 10 to 12 servings.
*Can substitute 2 loaves of Italian bread or French baguettes—cut bread into ¼ inch slices and toast lightly. Drizzle lightly with olive oil. Add salt and pepper to taste.
Origin of recipe: Paul Binger clipped it out of Newsday in 1996. We have been making it ever since…it is the best bruschetta you will ever taste and a definite crowd pleaser.
Note: Paul can’t stop making this great recipe.