Amy at I Have To Say is hosting the August garden edition of The Recipe Box Swap. She explains: "This month's recipes are all Garden Fresh! If you can pick it from the garden, buy it at the farmer's market or get it from the produce section of the grocery store, tell us how to prepare it! All you need to do it post your recipe on your blog and add your post URL to the link above."
This is a repost on my blog, but it is definitely worth repeating. This is, really, the best bruschetta I've ever had. If you really hate olives, you can leave them out, but even Dr. H, an olive-hater, loves this bruschetta, olives and all.
3 large ripe tomatoes, peeled, seeded, finely diced
salt to taste
1/4 c. extra-virgin olive oil
3 TBS chopped pitted black and/or green olives
3 TBS finely slivered fresh basil
2-3 garlic cloves, minced
pepper to taste
one baguette or other bread, sliced into 1/2 inch slices
1. In colander, season tomatoes with salt, stir, and let drain for about 45 minutes.
2. Meanwhile, combine oil, olives, basil, and garlic until well mixed. Season with salt and pepper. Add to tomatoes to mixture and stir to combine.
3. Broil or grill slices of bread. Put tomato mixture on bread slices and serve.
That's all! It is truly amazing!
ok. I found an information here that i want to look for.ReplyDelete
Sounds great! I bet it would be really good with feta crumbles on it too...since I have a bit more than a pound to use up. :)ReplyDelete
It does sound wonderful, can't wait to try it! :-)ReplyDelete