Brushetta 2 Recipe

  • 1/4 cup basil
  • 1/4 teaspoon Salt
  • 2 tablespoons olive oil
  • 1/4 tablespoon ground pepper
  • 2 ounces garlic, peeled
  • 4 ounces red onions, chopped
  • 1 pound Roma tomatoes
  • 1/2 loaf round bread
  • 3 ounces garlic olive oil
Topping: Wash Roma tomatoes, cut the ends off, half and seed. Chop tomatoes, (leave at room temperature). Dice red onions. Pick and chop basil into 1/4" pieces. In large bowl add chopped Roma tomatoes, diced red onion, chopped garlic, salt, pepper, olive oil, and chopped basil; mix well. Bruschetta: Cut loaf of bread crosswise so you end up with 2 circles, 1 inch thick. Cut bread into 5 pieces and place on a baking tin. Brush evenly with garlic olive oil. Place in the oven until lightly browned. Top each piece evenly with bruschetta topping and serve.
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