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TOPIC: Fresh Homemade Bruchetta

Fresh Homemade Bruchetta 18 Aug 2008 21:02 #1

  • Mocoondo
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Here ya go Robyn ... Again, a super simple recipe.

Keep in mind, I do all my recipes "to taste" so I just toss stuff in as I see fit. Sorry they are not more exact than that but you kinda get a feel for it after tasting what you've made...

Anyway....

Diced tomatoes ... 4 or 5, depending on how much you want to make. If you are lazy or in a hurry, you can always use a jar or two of canned diced tomatoes.

Extra Virgin Olive Oil ... a healthy splash

White onion ... diced ... however much you want

Fresh cloves of garlic ... minced ... about 1 clove for every 1 tomato you dice up. Garlic is your friend ... the more the merrier.

Fresh basil ... pull it apart and dice it up ... roughly one fistful.

Distilled vinegar ... again, a generous splash

Salt, pepper, oregano to taste

Mix it all up and simmer on the stove until it reduces some. Then chill overnight.

The crouton ... The best way of making the crouton is to take a long loaf of Gonella italian bread and slice into inch thick pieces. Brush with olive oil on both sides and place in the oven or on the grill until it begins to brown, then remove at once. If that's too much work, most grocery stores sell them ready made. That's what we did over the weekend just for ease of preparation on board.

Now, take a crouton, apply a spoon of your tomato mixture, some fresh chopped basil and top with a slice of fresh mozzarella. Eat cold, naturally. :)

Enjoy with a chilled pinot grigio. :)

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Fresh Homemade Bruchetta 18 Aug 2008 21:19 #2

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Thank you! I just happen to have Basil and tomatoes in the garden this year.

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Fresh Homemade Bruchetta 18 Aug 2008 21:32 #3

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Your bruschetta will be 100 times better if the ingredients come from your garden!

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Fresh Homemade Bruchetta 18 Aug 2008 21:35 #4

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Argh...sorry, wrong post...

But his food is DAMN good!

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Matt Train
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