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Classic Bruschetta | BestMedicine from Renown Health : HEALTH-CARE

Bruschetta

Do you have a lot of tomatoes from your garden and do not know what to do with them? Consume the last juicy fruits of summer with this classic bruschetta recipe!

This gives every Italian dish a light, fresh and crispy note.

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portions10portions

preparation timefifteenprotocol

cooking time50protocol

ingredients

  • FOR THE TOMATOES
  • 4 tablespoon Extra virgin olive oil
  • 2 cloves garlic thinly cut
  • 4 big tomatoes diced
  • 1.4 Cup basil julienned
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • Pinch of crushed red peppercorns
  • FOR THE BREAD
  • 1 big baguette cut ¼ "thick on the bias
  • 2 cloves garlic halved
  • Extra virgin olive oil to brush

portions10portions

preparation timefifteenprotocol

cooking time50protocol

ingredients

  • FOR THE TOMATOES
  • 4 tablespoon Extra virgin olive oil
  • 2 cloves garlic thinly cut
  • 4 big tomatoes diced
  • 1.4 Cup basil julienned
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • Pinch of crushed red peppercorns
  • FOR THE BREAD
  • 1 big baguette cut ¼ "thick on the bias
  • 2 cloves garlic halved
  • Extra virgin olive oil to brush
  1. Preparing marinated tomatoes: Preheat oven to 400 °. Heat oil in a medium pan over medium to low heat. Add garlic and cook until golden yellow for 2 to 4 minutes, then remove from heat and leave to cool.
  2. In a large bowl, combine tomatoes, basil, vinegar, salt and red paprika flakes. Add garlic and oil and mix. Marinate for 30 minutes.
  3. In the meantime, toast bread: Lightly brush the bread with oil from both sides and place on a large baking tray. Toast for 10 to 15 minutes until golden brown. Let the bread cool for 5 minutes and rub the bread top pieces with halved garlic cloves.
  4. Put the tomatoes on the bread just before serving.

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