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May 30

TACO TUESDAY: HEALTHY APPETIZER:TOMATO BRUSCHETTA

TACO TUESDAY—TOMATO BRUSCHETTA—

Over the summer I will be adding some flavorful, easy to make appetizers courtesy of the Food Network. I found some very easy to make appetizers that looked so delicious and seemed easy enough even for me to make, so I thought I’d share them with you. Here is the first appetizer recipe created with tomatoes. To make this a healthier appetizer, simply take out the stick of butter.

INGREDIENTS—

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 whole baguette or crusty loaf

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves

Salt and freshly ground black pepper

1 stick butter

DIRECTIONS—

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute. Remove before the garlic gets too brown. Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic vinegar and basil to the bowl. Sprinkle with salt and pepper. Toss to combine. Taste and add more basil and salt if needed, but don’t overdo it. Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as an appetizer or a simple dish to serve at a party/get together.

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