Recipe: Bruschetta

Last Friday I shared that bruschetta is one of my favorite things!  Stephanie asked me to share my recipe, and I figured, why not?  Bruschetta happens to be one of the only things I can make without following an actual recipe, but I decided to measure everything out this time so I could share it with you.

I'm sure this recipe is pretty close to every other bruschetta recipe out there, but if you've never made it yourself before use this as a guide and give it a try.  It's super easy, yummy, and absolutely perfect for summer!

For the bruschetta you'll need:

5-6 Tomatoes, seeded and diced

(I used a variety based on what I had: 1 beefsteak tomato, 5 tomatoes on the vine, and a handful of yellow grape tomatoes)

1/2 c. Red Onion, minced

4-6 large Basil Leaves, chopped

1-2 cloves Garlic, minced

1/2 c. Goat Cheese crumbles

1 T Extra Virgin Olive Oil

2 t. Balsamic Vinegar

Salt (to taste)

Pepper (to taste)

Preparation:

Combine all ingredients in a large bowl, stir to combine.

Make sure to get all of the seeds and guts out of the tomatoes completely,

or your bruschetta will be too watery.

For the toast you'll need:

French Bread

Extra Virgin Olive Oil

Garlic Powder

Preparation:

Preheat oven to 350 degrees

Slice french bread into thin slices, place on large baking sheet

Brush EVOO onto 1 side of the bread

Lightly dust bread with garlic powder

Bake for 5 minutes, flip bread, and bake for 5 more minutes

Serve bruschetta on toasted bread, drizzle with extra balsamic.

ENJOY!