It is summer time! And summer calls for fresh bruchetta! Ever since my dad began growing tomatoes in his garden four years ago, our family makes fresh bruchetta. Let me warn you - it is much better than what you get in a restaurant.
Whenever my friends have dinner parties they all say, "Sarah brings bruchetta!" So here is an insider's look into my famous recipe:
Tip: This recipe is an excellent appetizer and use crusty French or Italian bread.
Ingredients:
3 cloves garlic, finely chopped
1 clove garlic - for rubbing on bread
4 large tomatoes, diced
10 basil leaves, finely chopped
1 tsp Olive Oil
3 tbsp Balsamic vinegar (or more to taste - I like a lot of balsamic)
Parmesan Cheese
Salt to taste
1. Chop tomatoes, basil and garlic and put into a bowl. Add olive oil and balsamic vinegar - mix and let it marinate.
2. Thinly slice bread and rub with garlic clove. Lightly broil both sides.
3. Top with tomato mixture, sprinkle with Parmesan cheese and put back into the oven for another 30-60 seconds until cheese begins to melt.
4. Serve immediately and enjoy!
