BRUSCHETTA
Traditional bruschetta served on baguettes. The refrigeration time really helps to tame the garlic and onion. Inspired by Buca Di Beppo.
Provided by Elisa
Categories Spreads
Time 10m
Yield 1 1/2 Cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
- Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
- Finely chop onion and garlic. Mix with tomato and basil.
- Add olive oil and vinegar. Season with salt and pepper to taste.
- Refrigerate 2 hours or more.
- Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
- Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
- Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
- Enjoy!
Nutrition Facts : Calories 118.8, Fat 5.9, SaturatedFat 1.8, Cholesterol 7.4, Sodium 143.8, Carbohydrate 12.2, Fiber 1, Sugar 2.2, Protein 4.6
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