Garlic Tomato Bruschetta
Total TimePrep: 30 min. + chilling
Delicious! My son, who is a very good cook, said this was the best bruschetta he has ever had. Anywhere including Italy! Of course I added more garlic! The key, I believe, is marinating it as long as possible before serving!
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Liked it a lot , and any suggestions if you don't have basil ? Went to store and not there , and not into going to another store . ha
Nice recipe to cook
This is very tasty, vine ripe tomatoes are such a treat. Janet VFE
I make bruschetta often, especially with the fresh basil on my patio! I find a tip to follow is to scoop out the insides of the tomatoes(save to add to spag sauce) and turn the tomatoes upside down on paper towel on a cooling rack. Then dice and continue with the other ingredients. I also since the contents sit and marinate, is to place the whole mixture into a colander quickly and get the access off. Again keep that liquid remain to add to your spag sauce! Hope this helps.
Delicious recipe, will definitely make again! It did get watery at the bottom overnight though.
This was okay but it had to much bite for me- so I added about a tablespoon of balsamic vinegar and a few tablespoons of feta cheese crumbles and let it rest. We loved it! Next time will lighten the olive oil amount and doubt I would miss it.
Super yummy bruschetta. The only change I made to this recipe was the addition of fresh sliced green onions. I had a bumper crop of them and this was another way of using them.
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