Bruschetta reminds me of a hot summer day, when its too hot to turn on the oven, and I only want to eat something cool and fresh-tasting. It also reminds me of Christmas colours, and makes an impressive appetizer for your holiday guests. Its also one of the healthier appetizers out there (although, I could go for a chicken wing any time ha), and is perfect before a heavier meal.
You can throw this together and keep it in the fridge for up to 24 hours before your party, though I keep it in the fridge for up to 2 days, because the flavors brighten up after sitting.
Holiday Bruschetta
6 plumb tomatoes, chopped into small pieces (I suggest using these tomatoes, because they keep the bruschetta from becoming soggy, unlike other tomato varieties such as beefsteak or hot house)
3cloves chopped garlic
1/2 red onion, chopped small
1/4cup olive oil (extra virgin, because we are eating this oil raw)
1/4cup basil leaves, chopped (about 10 whole leaves)
Salt and Pepper to taste
1 Baugette, sliced in 1/2 inch thick diagonal slices
In a bowl, combine chopped tomatoes, onion, garlic, basil, olive oil, S&P and mix thoroughly. Preheat oven to 400 F, slice the baguette and lay slices on a baking sheet. Drizzle both sides of each slice, and bake for about 10 minutes, or until they are crispy and golden brown ( like little toast crackers almost). Top baguette slices with a TBSP of bruschetta mix when ready to serve.
9 more days till Christmas!
Happy 16th Day!
liss
