Cuisine: Italian
Author: Andrea Cammarata
A Fresh Bruschetta with cherry and grape tomatoes and tons of fresh flavors!
- 1 pint of Red Grape Tomatoes...cut into quarters
- 1 pint of Yellow or Orange Grape Tomatoes...cut into quarters
- 6 scallions (white and green...sliced thinly)
- 4 cloves of garlic (grated...use a zester or grater to get the fine grates...it blends perfectly this way)
- ½ cup of chiffonade basil or if you prefer you can chop or tear it
- 3 Tablespoons of Olive Oil
- 1 - 2 Tablespoons of Balsamic Vinegar depending on your taste
- 4 ounces of grate Pecorino Romano...or Asiago or Parm
- 1 Teaspoon of Brown Sugar
- Salt & Pepper
- 1 Teaspoon of Crushed Red Pepper (optional)
- 1 Baquette or 1 loaf of crusty Italian bread
- 3 additional Tablespoons of oil oil and 3 extra garlic cloves
- In a mason jar put your olive oil ...balsamic vinegar...Salt & Pepper...crushed pepper if you are using it and brown sugar in and give it a good shake and then set it aside.
- In a nice large bowl...combine your chopped tomatoes...scallions...basil and garlic and toss...then add your dressing and combine until everything is nice and covered.
- If you are using the bruschetta the same day...just cover and leave it on the counter. If you are making it for the next day...cover and place in the fridge.
- -----------
- Slice your baquette or Italian bread
- Brush each slice with a touch of olive oil
- Rub a garlic clove over the slices
- Grill till golden brown
- or
- you can place the slices in the oven at 350 degrees till lightly browned
- or
- you can serve slices that are fresh...but the crunch makes it so much tastier.
- Assemble your bruschetta by placing a spoonful on each slice and then sprinkle with grated cheese or if you are Vegan...omit the cheese.
Recipe by The Cottage Market at https://thecottagemarket.com/bruschetta/
3.3.3070