Recipe Roundtable-Bruschetta

August 23, 2010 at 6:43 am 2 comments


4 tomatoes, chopped and seeded

Hand full of basil cut chiffonade style

Olive Oil

Balsamic Vinegar

French baguette

Garlic powder

Salt and Pepper

Slice baguette into 1/2 inch slices, arrange in a single layer on a baking sheet. Mix  1/2 cup of olive oil and two teaspoons of garlic powder in a bowl. Brush both sides of baguette with olive oil mixture. Broil until golden brown. Repeat on other side.

Mix chop and seeded tomatoes and basil in a bowl.  Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste.

*If you’d like a little extra garlic kick, add a tablespoon of minced garlic to the bruschetta.

*You could also add some cubed fresh mozzarella, shredded mozzarella or sprinkle with grated parmesan.

For more Recipe Roundtable visit The Big Binder.

Entry filed under: Recipe Roundtable.

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2 Comments Add your own

  • 1. Jen @ BigBinder  |  August 23, 2010 at 5:58 pm

    Oh you and your fancy cutting techniques.
    Seriously though – looks amazing – sorta like the “hey, why don’t you make some appetizers for the party in honor of you while I take a shower?” bruschetta!!
    Thanks for linking up 🙂

  • 2. Carol@simple_catholic  |  August 24, 2010 at 9:44 am

    I should have waited until AFTER lunch before checking out the recipes from the Recipe Roundup; it’s making me hungry. lol!

    This looks fabulous. I will definitely be making this for my family soon. 🙂


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