Andrea's famous bruschetta!


Happy Hump Day! I thought I would blog about some of my favorite recipes... I am famous for this brushcetta recipe that took a few years to perfect. It is super easy and always a crowd favorite!!!

2 pints grape tomatoes
2 Tbs. Basil Blend Canola oil
2 green onions including white part
3 Tbs. Fresh basil finely chopped
2 minced garlic cloves
Salt & Pepper to taste

  • Finely chop grape tomatoes and green onion. I use the Pampered Chef Food Chopper to do this!!! It is SO quick!!!
  • Chiffonade basil (Chiffonade is a cooking technique in which herbs are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.)
  • Combine all ingredients in a large bowl and let sit for at least 2 hours to let the ingredients mingle
  • Recipe can also be refrigerated and served at room temperature or chilled

1 loaf French baguette (white or wholewheat works) cut into angled slices
Brush with basil infused oil
Sprinkle with freshly grated Parmesan and broil until golden brown
Once out of the oven stack artistically and drizzle with a good quality balsamic vinegar-- Good balsamic vinegar is really worth the money... You can really taste a difference in the quality. Just like a fine wine the older the vinegar, the better the taste. You can even buy 100 year old balsamic vinegars that are sweet enough to be put on ice cream!!! If you have the kind of cash to spend on this luxurious treat that is....

Happy cooking and let me know how it turns out!!!! :)


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