Bruschetta
Bruschetta is what made me start eating tomatoes. The best thing about making it, is that it gets better and better as it sits for a few days marinating in its own juices in the fridge. It’s great to add to anything from a sandwich to some scrambled eggs.
3 Cups diced, seeded ripe tomatoes
5 Tablespoons of chopped fresh Basil
1 Tablespoon of minced Garlic
1/2 Cup of olive oil
salt and pepper to taste
Combine all ingredient in a bowl and let stand for 45 minutes at room temperature and ready to serve. If you are not going to serve it that day place in refrigerator covered.
Posted on: August 28th, 2006
January 9th, 2007 at 11:45 am
Hi Patty, Just wanted you toknow that this is the first time your entry has come through…Don’t know why the others have been scrambled. Anyway, I enjoyed it! D Hope you are well and happy!! Donna
January 9th, 2007 at 11:45 am
I’ve actually had bruschetta that was too new. I think it could totally sit for longer – in the fridge. It can be so good – and look how simple it is. You should have some good winter Dutch food. I’ll send you a recipe or two.
January 9th, 2007 at 11:46 am
great recipe- keep them coming!