Proud Paronomasiac (...

My Favorite Recipes

A collection of my favorite recipes, some original, others from chefs.


    2 pints grape tomatoes, quartered
    1/3 cup chopped fresh sweet basil
    1/4 cup chopped fresh flatleaf parsley
    2 cloves garlic, minced
    1 small shallot, minced
    1 Tbsp extra virgin olive oil, plus more for drizzling on bread
    1 Tbsp balsamic vinegar
    1/2 tsp kosher or sea salt
    1/4 tsp freshly ground black pepper
    1 large baguette

    In a medium glass bowl, combine tomatoes, basil, parsley, garlic, shallot, 1 tablespoon extra virgin olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine. Cover tightly with plastic wrap and refrigerate at least 1 hours to allow flavors to marry.

    Preheat oven to 300ยบ. Slice baguette diagonally into half-inch slices and arrange in a single layer on a large baking sheet. Drizzle lightly with olive oil. Bake until lightly toasted. Watch carefully and do not allow bread to brown.

    An hour before service, remove bruschetta from refrigerator. Taste and adjust seasonings if necessary. Transfer bruschetta to a serving bowl set in the center of a platter and arrange the bread slices around the bowl. Enjoy!

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