142.6…Tomato and Basil Bruschetta
As promised, here is the recipe for the Tomato and Basil Bruschetta I made for Friday’s Gourmet Club dinner.
I made it to go with the Goat Cheese Torta with Garden Pesto. It was the perfect combination.
Tomato and Basil Bruschetta
Original Recipe from my friend Michelle (Thank you!)
6 roma tomatoes, diced
2 cloves garlic, chopped
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.
2. When combined slowly drizzle in oil.
3. Add tomatoes and let sit for 20 minutes at room temp. (You can make this the day before too which is what I did and prefer. You may need to add a bit more oil and vinegar the next day. Wait to add the basil until closer to serving time.)
The next time you need to bring an appetizer to a party, bring this. You’ll thank me later.
For dinner last night, I reheated the last of the Enchilada Casserole.
I made a big salad with cilantro dressing to complete the meal. The casserole reheated pretty darn well!
Breakfast this morning was pineapple Chobani yogurt, Gluten Free Granola, strawberries and blueberries.
After taking the kids to school, I went to spin class then ran a bunch of errands. I brought lunch to a friend who recently had surgery. She had Pei Wei, I had Wahoo’s fish tacos.
What was the last appetizer you brought to a party?