Bruschetta
By Connor Forbes
I had a family holiday party to attend and we were asked to bring an appetizer. I thought for a few seconds before settling on bruschetta. It’s about as delicious an appetizer as there is and I thought there was a good chance I would be the only one making this dish. It went pretty fast and not only because I ate about 10 of them! So, let’s make bruschetta and you can bring it to your next party. Makes about 2 cups.
Ingredients
- 8 Roma tomatoes
- 5 cloves of garlic
- 4 tbsp olive oil
- ½ cup sliced basil
- 1 tbsp salt
- 1 tbsp balsamic glaze
- Toast points
To Make:
In a small saucepan over low heat combine olive oil and garlic. Cook for a couple minutes to soften the garlic. Do not burn garlic. Set aside to cool. Deseed tomatoes and dice into quarter inch pieces. Place in a strainer and salt. Let sit for 5 minutes to a couple of hours, the longer the better. The idea here is to expel excess moisture from the tomatoes. In a bowl combine the tomatoes, garlic infused olive oil, basil and balsamic glaze and mix. Serve over toast points. EAT!
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