This is a fabulous appetizer to share with friends and family. Make the bruschetta part ahead, as it needs to sit for at least one hour prior to serving to let all the flavors meld together. I first discovered it at a family dinner at my sister’s house. Thank you, Amy!
- 1 1/2 cups (6-8 tomatoes) roma tomatoes, chopped
- 2 T. red onion, diced
- 1 lg, garlic clove, minced
- 2 T. fresh basil, chopped
- 1/2 T. olive oil, plus additional to brush baguette slices
- 1/2 t. red wine vinegar
- 1/4 t. iodized sea salt
- dash ground pepper
- 1/4 t. garlic salt (optional)
- 1/2-1 french baguette
In a medium bowl, combine tomatoes, red onion, garlic and basil. Add olive oil, red wine vinegar, salt and pepper. Mix well. Cover bowl and let sit at least one hour. Preheat oven to broil and slice the baguette in to 1/4 in pieces. in a small bowl combine 2 T. olive oil with 1/4 t. garlic salt (optional). Brush one side of each baguette slice with olive oil. Broil 1 1/2 to 2 minutes per side or until light brown. Arrange baguette slices in a star spokes of a wheel pattern on a round or oval platter and place bruschetta on the side (or in the center of platter) in a small bowl with a serving spoon. Yum!