I went out for dinner one night with my girlfriends and for an appetizer we got Bruschetta. It had the most wonderful sauce! Not like a bunch of diced vegetables on top a piece of soggy toast so when you take one bite they all fall off. Oh no! This was great. So I have tried to duplicate their recipe (When I called them, they did give me some hints for which they were rewarded with some of my Simply Delish cupcakes!) I now serve mine in a bowl along side crisp warm baguette slices. And I like a little crumbled feta on top of mine. The creaminess of the cheese pairs nicely with the salty garliciness of the bruschetta.
Ill use any tomatoes they have in season. Red Yellow, Green, Heirloom .. you name it!
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Finely Minced
- 3 red plum tomatoes diced
- 3 yellow tomatoes diced
- 2 finely diced shallots
- 1 Tablespoon Balsamic Vinegar
- 6 whole Basil Leaves
- Salt And Pepper To Taste
- 1 whole Baguette
- 8 Tablespoons Butter
- Sprinkle with crumbled Feta (optional)
- 1In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
- 2Add tomatoes, balsamic, basil, shallots and salt and pepper to the bowl. Toss to combine, then taste. Salt and pepper to taste. Cover and refrigerate for an hour or two if you have the time.
- 3Cut the baguette into diagonal slices.Melt the butter and brush the tops and backs of the bread slices. Grill, Bake or Broil until lightly toasted.
- 4To serve, give the tomato mixture a final stir, serve in bowl along side toasted baguette slices.