Saturday, September 4, 2010

Grape Tomato Bruschetta

2 pints of heirloom grape tomatoes, rinsed and halved
2 Tbsp. Extra Virgin Olive Oil
1 1/2 Tbsp. Balsamic vinegar
6 cloves garlic, crushed
2 tsp. dried basil (or 2 Tbsp. fresh basil)
Salt and  freshly ground pepper

Mix all ingredients together and allow to marinate for about 20-30 minutes. Serve with toasted french bread, making sure to put some of the juices from the tomatoes on top.

Can also eat without the bread as a tasty salad.

For variety, add some chopped red onion and/or cucumbers, or some chunks of fresh mozzarella or goat cheese.

Makes 4-6 generous servings.

No comments:

Post a Comment