Tuesday, July 19, 2011

Good Recipe - Bad Photos

“Well… I’m sorry, what you have here is a case of the blurries… also the lack of photographic ability.” Oh… sad... FAIL. So just when you think you’ll have an awesome post about one of the favorite things you make – you take horrible photos and then not enough of them – so you really don’t have much to go on here. Sure, the bread is in focus... the tomatoes? 50/50 on that one. The bowl of amazing summer goodness? Not bad. The finished product? Can I offer you a pair of glasses?
This my friends, is Tomato Basil Crostini or Bruschetta (as my family calls it). This is one of those side dishes or appetizers that will impress. All you need is fresh ingredients, a little time to let the flavors meld – then fresh light and oh so good.
So, apologies for the lousy photographs, but please do enjoy this recipe. I promise – it’s a winner.

Tomato Basil Crostini (Bruschetta)
What you need!
Fresh plum tomatoes – halved, seeded and diced
Fresh basil leaves, stacked, rolled and sliced thin
Fresh garlic cloves, halved and “Smooshed”
Sweet onion; diced fine
Red wine vinegar to taste
Extra virgin olive oil
Kosher salt; to taste
Ground black pepper
Italian or French baguette bread sliced diagonally 1/2in thin; grilled or toasted in the oven

Make it!
Season diced tomatoes in a bowl with salt and pepper. Add garlic and onions and toss. Drizzle olive oil and vinegar to taste. Mix well. Just before serving add basil leaves. When absolutely ready to eat, place grilled bread on large platter. Scoop spoonfuls of salad atop crostini.
Best when salad is refrigerated a few hours before serving.

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