4 slices stale bread
2 small tomatoes
1/4 cup olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil
1/4 tsp. garlic powder
1/2 tsp. dried basil
Combine the 1/4 olive oil, salt and pepper in a small bowl. Brush onto both sides of the bread. Bake in toaster oven until both sides are very lightly toasted. Meanwhile, coarsely chop tomatoes. Mix in 1 tbsp. olive oil, garlic and basil. Let marinade. When bread is finished toasting, let cool for three minutes. Spread with tomato mixture and your bruschetta is ready. Bruschetta Variation #1: Skip the tomato mixture. Classic bruschetta is eaten without a topping. Bruschetta Variation #2: Substitute 1/4 cup chopped fresh basil leaves for the dried basil. Bruschetta Variation #3: Rub garlic clove over the bread when it comes out of the toaster. Leave the garlic out of the garlic mixture.
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