Zesty, easy-to-make bruschetta

Monday , March 20, 2017 - 2:30 PM

ANGIE ERICKSON, Standard-Examiner Staff

This recipe is from JLO Art of Cooking Junior League of Ogden Cookbook.

INGREDIENTS:

1 French baguette 

4 roma tomatoes, chopped

1/2 red onion, chopped

1 clove of garlic, minced

2 tbsp. olive oil

2 tbsp. balsamic vinegar

2 tbsp. fresh basil, chopped

1/2 c. grated Parmesan cheese, for garnish

INSTRUCTIONS:

Mix tomatoes, onion, garlic, olive oil, vinegar and basil. Marinate for several minutes. Slice baguette into 1/2-inch thick rounds. Brush each round with olive oil. Toast in a preheated 350 degree oven on a baking sheet until slightly brown. Cool. Top each round with a spoonful of tomato mixture. Garnish with grated Parmesan. 

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