How to Make Bruschetta Recipe
Bruschetta Recipe Description
You get to use a variety of fresh garden herbs and vegetables with this Bruschetta recipe. This is a large recipe. You can cut it in half, or even in quarters, to fit the group size you need. Properly sized, it’s a great predinner App for two. May we suggest enjoying it with a glass of wine!? Also, you can vary the ingredients….. a little more of this, a little less of that…….. to suit your taste.
Did You Know? The first reliable tomato variety was cultivated by Alexander Livingston in the mid-1800s. More on Livingston Seed Company
Bruschetta Recipe Ingredients
2 cloves garlic, chopped
8 calamata olives, chopped
6-8 fresh basil leaves, finely chopped
1 each large yellow, red, and green peppers, cored, seeded, and coarsely chopped
30 yellow plum cherry tomatoes, cut in half (1)
2 Tablespoon green peppercorns
1/2 cup fresh chives, finely chopped
Juice from 1/2 lemon
Extra virgin olive oil
Salt and pepper to taste
2-3 cloves garlic, peeled
2 loaves Italian bread
Notes:
(1) You can use red cherry or grape tomatoes if you do not have yellow ones in your garden.
How to Make Bruschetta Recipe Directions
In a large bowl, toss together chopped garlic, olives, basil, peppers, tomatoes, peppercorns, chives and lemon juice.
Pour in enough olive oil to coat the ingredients.
Add salt and pepper to taste.
Cut Italian bread at an angle, 1/2 inch thick.
Lightly grill or broil both sides of the bread, until a light brown.
Cut the whole cloves in half.
Rub clove halves on each side of the bead.
Top the bread with a generous portion of the bruschetta vegetable mix.
Optional: Serve bread in one dish ad bruschetta in another, to allow guests to serve themselves.
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