My family loves bruschetta, and I love that it’s so versatile! I mean come on, this baby can be the bread that accompanies your meal, an appetizer, or a pretty healthy snack. Not to mention that you can vary the ingredients to fit whatever your theme is for any given occasion, and what could be more simple? You really don’t need to measure, just use this as a guide. So here’s my kicked up version…
Recipe by: Designs by Jeanne R
1 heaping cup tomato, diced
3 green onions, chopped
5 or 6 basil leaves, chopped
several cloves of garlic, minced
1 to 3 jalapeno peppers – as desired (membranes & seeds removed) finely chopped
2 teaspoons olive oil
salt & pepper to taste
1 baguette, thinly sliced on the diagonal
Mix the vegetables, garlic, basil, salt, pepper & olive oil together in a glass bowl. Cover & refrigerate several hours allowing flavors to mingle. Place the baguette slices in a single layer on a sheet pan. Broil for a couple of minutes on each side, watching closely until lightly toasted. Remove the vegetable mixture from the fridge, and add a mounding teaspoonful onto each slice. Arrange on a platter and garnish with sprigs of basil. Be forewarned…you simply can’t eat just one!
*Note – you can add more olive oil if you desire, but to keep this version lite, I use less olive oil, but season with salt to release the flavorful juices instead.