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Bruschetta

What you need: 

2 tomatoes, seeded and chopped
1/2 teaspoon minced garlic
1 teaspoon balsamic vinegar
8 fresh basil leaves
black pepper, to taste
12 (1/2") slices Italian bread

What you do: 

1. Preheat oven to 375 degrees F. Mix all topping ingredients (through pepper) together.
2. Spread evenly over each slice of bread.
3. Place on baking tray and bake until crisp, about 10 minutes.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

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I will definitely try this at home. I always got some good recipes here. anyoption review please share more like this

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for vegans what type of bread should i use?

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Heirloom roasted sliced tomatoes seasoned with fresh diced basil, sage, mint, curry, crushed red peppers, spinach leaf saturated gently with extra virgin olive oil. Served on top of toasted Bruschetta is so very delicious! For extra taste and presentation; I roasted Butternut Squash seeds with Himalayan pink crystal salt and a bath in extra virgin olive oil. I placed the roasted seeds in a circle around the Bruschetta delight in the center.

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So I just finished making and trying this. I, as well as my sister, cousin, and two friends, all agree that this was pretty tasty. It was good, but it was not incredible. I'd make it again, but next time I think I would add something more to it.

Like others said, the toppings should be placed on after the baking. I removed the bread halfway through baking to put the toppings on, and then placed it back in the oven. I'd recommend not baking the toppings at all.

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I've been told the reason for Roma tomatoes is because they have less juice, pulpiness inside so you get a less wet tomato mixture. I don't really mind this and my favorite bruschetta is with different heirloom tomatoes but you can always drain them in a colander a bit.

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This is very good and so close to the recipe that I use and was going to submit that I decided not to.  The minor differences are that I use 2 - 3 large cloves of pressed garlic, 2 teaspoons of balsamic vinegar, 2 Tablespoons of EVOO, and a few grinds of sea salt.  The bread slices I brush with garlic olive oil and toast lightly.  No need to toast after the tomatoes go on.  It really is a most excellent and light appetizer.

I've noticed that many bruschetta recipes call specifically for Roma tomatoes (obviously this one doesn't).  I personally find that Romas have very little real tomato flavor so I'd recommend big meaty beefstakes if you can get them.  I used tomatoes from my own plants and it makes such a difference in flavor. 

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Super easy and fast!  This was perfect for an appetizer, not too heavy, yet full of taste.  The only changes I made was adding slightly more garlic, and putting it into the food processor so it was between chopped and salsa (i.e.-not too chunky, yet not watery).

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If you put on the toppings before you toast, you'll get a mushy piece of toast, not a crispy one. toast bread first and then add cold toppings, and you'll get a perfect bruschetta.

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