Brushetta 2 Recipe

  • Tomato topping
  • 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
  • Brushetta
  • 1/2 loaf bread, round
  • 15 ounces Bruschetta topping mixture
  • 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.
Similar Recipes
Red White and Blue Strawberry Appetizer
(4 oz) yogurt
fresh blueberries
French Fried Onion Rings
baking powder
flour for dredging onion rings
large sweet onions
Pickled Green Beans
(to 8 bulbs) garlic
cayenne pepper
green beans
sprigs dill

Brushetta 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved,