bruschetta fresh organic

Hello Monday!  So, did you know that bruschetta is just scrumptious on just about anything?  It’s true.  I made this as an appetizer for last nights family get together.  We put it on toasted bread, but you can also put bruschetta on spaghetti  squash, tortilla chips, pasta, stuffed avocado, pizza  and even use it as a salad dressing tossed with mixed greens.   The possibilities are endless.  Let your imagination keep you creating.  Enjoy and don’t forget to make everyday an event…  Psssss, recipe below and like me on facebook!  ;0) xoxo

{Roma tomatoes hold up best for  marinade}

{Cut and discard seeds and pulp}

{Good olive oil and balsamic make a difference, go good}

{Cut, brush with olive oil and grill baguette}

Recipe is here:

• 8 Roma tomatoes, cut and seeds discarded
• 1/3 Cup of fresh chopped basil
• 2 Garlic cloves, cut or pressed
• Olive oil 1/4 cup (you have to get it moist only, not too much)
• 2 Table spoons of sweet balsamic (cherry for me)
• Salt and pepper to taste

Cut and mix all above ingredients in a bowl.  Set in the refrigerator for at least an hour to marinade. While tomatoes are drinking the olive oil balsamic juice in, start to toast your bread.  I use a fresh baguette, sliced.  Brush the sliced pieces with olive oil and a little herbs of Provence seasoning.  Grill and wrap in foil to keep as warm as possible.  Enjoy!