Tomato and Basil Bruschetta

21 Jan

Over the weekend we went to an authentic Italian restaurant and enjoyed delicious food. I typically avoid bread, but their brushetta looked so wonderful that I had to try it. Every bite was worth the extra few carbs I ate. This is my version of bruschetta. I made it last night for dinner guest, and everyone enjoyed this lovely tomato appetizers.

  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 Tbs balsamic vinegar
  • 6-8 fresh basil leaves, chopped
  • 2 Tbs thinly sliced green onion
  • Salt and freshly ground black pepper to taste
  • thick slices of whole grain bread, toasted

Cut tomatoes in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.  It is best to use plum tomatoes because the skins are much thicker and there are fewer seeds and less juice. Chop the tomatoes and mix with rest of the ingredients. Top the toasted bread with tomato mixture. “Buon appetito!”



This is the Italian wine we enjoyed at the restaurant and it was very nice. It was very reasonably priced wine as well.



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