Tuesday, July 22, 2014
Summer with Cheese on Top
My bruschetta recipe comes from a full blood Italian woman who married a Dutch guy from my old church. She would make it for the VBS leaders on the last date each year and oh what a special treat it was. She had all the ingredients from her garden and we’d savor each bit. The recipe is a little “to taste” so be sure to add things according to your own taste.
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
Make it!Preheat oven to 400 degrees. 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. Scoop spoonfuls of salad atop flatbread. Sprinkle with cheese.
Bake for 10 minutes or until cheese is slightly melted.