Thursday, March 11, 2010

Simple 10 Minute Bruschetta


1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained ( or fresh Roma tomatoes)


2 tablespoons chopped fresh basil leaves

1 tablespoon extra-virgin olive oil

1 clove garlic, finely chopped

16 slices (1/2 inch thick) baguette (about 6 oz), toasted

1. In medium bowl, mix tomatoes, basil, olive oil and garlic.

2. Spoon mixture onto toasted bread slices. Serve immediately.

High Altitude (3500-6500 ft): No change.
 
Notes:
Of course bruschetta would taste better with fresh tomatoes but since this is an easy fast recipe I thought the canned ones worked just fine. Just drain them as much as possible so not runny. I added a little mozzarella cheese to the tops and baked until melted. I will definitely make this again.


Good recipe, but I like to use fresh ingredients, roma tomatoes are the best instead of canned, and add salt & pepper and a drizzle of balsamic vinegar and it will be the best bruschetta you've ever had!!!

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