Velda’s Bruschetta   2 comments

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

  1. Chop the tomatoes fine and drain in a colander.
  2. Place tomatoes in a large bowl.
  3. Mix all ingredients with tomatoes. Taste.
  4. Slice bread 1/4″ thick. Brush with butter or olive oil on both sides. Bake @ 375* 5-7 minutes until lightly toasted. Let cool.
  5. Top grilled bread with bruschetta mixture. Enjoy!

Posted July 15, 2018 by henrymowry in Recipes

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2 responses to “Velda’s Bruschetta

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  1. YUM!!!!

  2. Pingback: New: Charcuterie Board | MowryJournal.com

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