| | Directions | | 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. |
|
|
| Ingredients | | - |  | 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 |
| - | | BRUSCHETTA: |
| - | | 1/2 loaf round bread |
| - | | 3 ounces garlic olive oil |
| |
| |
