Monday, April 12, 2010

Homemade Bruschetta

We had plans to hit the nurseries this past weekend to stock-up on all the necessary vegetables and herbs for the garden. In preparation (and anticipation) of the long awaited event, Friday evening we made this beautiful bruschetta with grilled bread as a side to Balsamic Glazed Chicken and orange laced Hoegaarden. Somewhat thrown together, it was such a memorable meal full of vibrant colors, textures and flavors, it was important to document here!

Tomato Bruschetta
Take approximately:

6 ripe tomatoes diced (seed or not, depending on your taste, here I did not)
2-3 cloves fresh garlic minced (+/-)
1/2 large onion diced (here I used a red onion but any color will do, +/- to taste)
Lots of fresh chopped basil
1/2 cup extra virgin olive oil (+/- to taste)
Kosher salt & fresh cracked pepper to taste

Fold together and serve with good crusty bread on the side.

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