Whoa.
It’s been nearly 3 years since I have posted a recipe on MowryJournal.com.
I’m sorry. Truly, truly sorry. Why? Because when I post a recipe, that means Velda’s been cooking. And when the Lady’s cooking, life is good.
Today is my birthday, and that makes me special enough that Velda decided to overcome a 3-year drought and cook something new. She even allowed me to take a picture or 3. So, without further ado, please consider Velda’s Bruschetta.
Some will disagree with how to say the name of this delight of an appetizer … but the Lady’s cooking, so she gets to tell us how to say it.
Say it with me now: [‘vel dəz bru’sket ə]
Ingredients
- 2 pounds Roma or very ripe tomato of choice
- 2 – 3 tsp fresh minced garlic
- 1/4 cup extra virgin olive oil
- 7 minced basil leaves
- 1/2 small shallot, finely minced
- salt to taste
- Small, crusty sourdough baguette (you want 2″ rounds)
Directions
- Chop the tomatoes fine and drain in a colander.
- Place tomatoes in a large bowl.
- Mix all ingredients with tomatoes. Taste.
- Slice bread 1/4″ thick. Brush with butter or olive oil on both sides. Bake @ 375* 5-7 minutes until lightly toasted. Let cool.
- Top grilled bread with bruschetta mixture. Enjoy!
YUM!!!!
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