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Bruschetta - Jennifer Crites

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Description

Two different bruschetta recipes. The roasted recipe comes from Stephanie Sundseth.

Ingredients for 10 servings

Roasted Recipe:

  • 2 (11.5 oz) cans diced stewed tomatoes
  • 7 cloves garlic, chopped
  • 1 oz fresh basil, chopped
  • .25 cup olive oil
  • 1 cup Parmesan cheese, shredded

Fresh Tomato Recipe:

  • 6 large Roma tomatoes, finely chopped
  • 3 cloves garlic, minced
  • .5 cup fresh basil, finely chopped or use 1 tsp dried
  • .5 cup olive oil
  • 1 tsp balsamic vinegar
  • Pinch of sugar
  • Salt and Pepper to taste

Steps

  1. Roasted Recipe: Mix all ingredients together except the cheese and put in a 9x13 dish. Bake at 350F for 20-30 minutes. Top with cheese and serve with toasted buttered baguettes.
  2. Fresh Tomato Recipe: Mix all the ingredients together. Serve with baguette bread slices that have been brushed with olive oil and toasted.

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