Bruschetta for the Holidays - Served Two Ways
 
 
Author:
Recipe type: Appetizer
Cuisine: Italian / Garden Fare
Yield: 6-8 servings
Ingredients
  • 6 roma tomatoes or 1 pt of grape tomatoes
  • 2 Tbsp chopped red onion
  • 3 green onions, chopped
  • 1-2 Tbsp fresh minced garlic (to taste)
  • 1 tsp sea salt
  • 3-4 Tbsp Olive Oil
  • 2 tsp balsamic vinegar
  • 6-8 large fresh Basil leaves or ½ cup chopped fresh leaves
  • 2-3 Tbsp shredded Parmesan cheese (not grated)
  • Toasted breads for serving
  • Shredded Mozzarella cheese if serving on toasts
Instructions
Toasts:
  1. I prefer Udi's White Bread-toasted, cut in half, drizzled with olive oil and dusted with garlic powder. 6 pieces cut in half or even quarters
Bruschetta:
  1. Cut the roma tomatoes in half and gently squeeze out the excess juices and seeds and discard (or reserve for another recipe). Chop the tomatoes and place in a glass bowl. If using grape tomatoes, cut into quarters.
  2. Add the chopped red onion, green onions, garlic, salt, olive oil, and vinegar and toss to coat the tomatoes. Taste for seasoning and if your tomatoes don’t seem very sweet (winter), add ¼ tsp sugar and taste.
  3. Place the fresh basil leaves on top of each other and roll into a cigar shape. Chop the cigar creating julienned strands of fresh basil. Add the chopped basil and shredded Parmesan to the tomatoes and toss well.
Serve one of two ways:
  1. Pour brochette mixture in a bowl and place on a platter surrounded with toasted garlic breads for each person to individually make their own.
  2. Place toasted garlic breads on a large baking sheet and top each with brochette mixture. Sprinkle shredded mozzarella onto each and bake in 375 degree oven until cheese is melted, approximately 10 minutes. Place on a platter, layering as needed and serve immediately.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2011/12/bruschetta-for-holidays-served-two-ways.html