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Chris Jones, Editor in Chief of The Health Journal joins Karen in the kitchen to show her how to make one of his favorite appetizers, a savory Bruschetta!
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Tomato Basil Bruschetta
Ingredients:
1 ½ lbs tomatoes
2 cloves garlic -minced
1 Tsp balsalmic vinegar
8-10 basil leaves chopped
¼ cup plus 1 Tbs extra virgin olive oil
Kosher salt
¼ tsp fresh ground black pepper
1 baguette
Preparation:
Pre-heat oven to 450 F
Peel and seed tomatoes (just cut the peeled tomatoes in half and squeeze the seeds out). Chop them in a small dice and put them in a large bowl and set aside.
Slice baguette on the diagonal into about ¾ inch slices. Brush both sides with olive oil and place on a baking sheet. When oven is hot, place the sliced bread into the oven for about 4 min then turn the bread over and bake for 2-4 mins until lightly browned. Remove from oven and arrange on a platter.
Add the minced garlic into the tomatoes along with 1 Tbs of the olive oil, the balsamic vinegar, the basil, the pepper and a good pinch or two (approx 1 tsp) of kosher salt. Mix well to combine ingredients. Spoon tomato mixture atop the baguette slices or serve in a bowl next to the bread. Your guests will love this one! Enjoy!
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