Bruschetta

December 31, 2016

This beautiful bruschetta is a fabulous appetizer, and can easily scale up to feed a crowd! Plus even though this bruschetta is incredibly easy to make, it still feels fancy enough for parties.

 

The secret to getting the right texture for your tomato mixture for the bruschetta is blanching and peeling them! Use a knife to make two shallow cuts on the non-stem site of your tomatoes in the shape of an X. This will make them super easy to peel after they are blanched and cooled.  Blanching is when vegetables are briefly boiled and then plunged into ice water to halt the cooking process. This technique preserves the bright color of the vegetable, and creates a tender-crisp texture.

Use a baking sheet on the upper rack of your oven to toast all of your baguette slices at once!

Just before serving top each piece of toast with the tomato mixture, and then drizzle with balsamic glaze! Balsamic glaze can be found in some grocery stores, but it is also super easy to make yourself! Mix 1 cup of balsamic vinegar with 1/4 cup sugar and a pinch of salt. Bring to a boil, stirring occasionally until the mixture reduces by half and becomes thick and syrupy.

Print

Bruchetta

Course: Appetizer
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


Ingredients

  • 4 Roma tomatos
  • 1 Clove of garlic
  • 4-6 Large fresh basil leaves
  • 1 Baguette
  • 1 tbs Olive oil
  • Baslamic glaze

Instructions

  1. Preheat the oven to 425

  2. Bring a large pot of water to a boil, and then reduce to a simmer. Make a shallow cut in the shape of an X on the end of the tomatoes to make them easier to peel. Blanch the tomatoes in the simmering water for 1 minute. Remove the tomatoes from the water and place into an ice bath.

  3. While the tomatoes are cooling, cut about 12 slices of bread and place in a single layer on a baking sheet.  Bake on an upper rack for 5-10 minutes until slices are brown and toasted.

  4. Peel and dice the tomatoes, discard the juice and seeds. Mince the garlic, and thinly slice the basil.

  5. Toss the tomatoes, basil and garlic with the olive oil, salt and pepper.

  6. Top the toast slices with the tomato mixture, drizzle with balsamic glaze.

Recipe Notes

If you are bringing these to a party, wait to top the toasted baguette with the tomato mixture until just before serving!

Make this recipe cannabis infused:

  • Drizzle 1/8 tsp - 1/2 tsp of cannaoil over each piece of toasted baguette after they come out of the oven, then top with tomato mixture.
  • To determine how much cannaoil  you should use, check out this article on dose and potency.

 

December 6, 2016
January 12, 2017

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