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A simple, fresh and light Italian classic.


Bruschetta is one of my all time favorites. It's technically an appetizer, but in our house it's the main dish. It's our ultimate girl dinner (daughter and I happily eat this for dinner any day of the week). Shoutout to Ree Drummond a.k.a. The Pioneer Woman for this one... I collected this recipe from one of her early PW episodes a few years back.


Lets get started...


INGREDIENTS


  • 2 tbsp extra virgin olive oil

  • 5 cloves garlic, minced

  • 1 lb grape tomatoes, halved (2 pints at some markets)

  • Fresh basil, chiffonade

  • 1 tbsp balsamic vinegar

  • Salt & pepper to taste

  • French bread

  • Butter (6 to 8 tbsp)


 

PREP


  1. Heat olive oil over medium-high heat in a small skillet. Add garlic and lightly sauté for about a minute, until slight golden. Pour into a mixing bowl and cool for a few minutes.

  2. Add tomatoes to the garlic & oil, followed by balsamic vinegar, basil, salt, and pepper to taste. Toss to combine, then taste and add more basil if needed or desired. Check for more salt too (don't over salt, though). Cover and refrigerate for an hour or two if possible.

  3. Slice bread. Melt half of the butter with a dash of olive oil in a large skillet and toast bread slices on both sides, making sure they're buttery. Cook until golden brown on both sides. Repeat as needed.

  4. To serve, stir mixture and then spoon generously over the slices of bread and done.


 

Quick, simple and fresh! My favorite kind of meal. 😉



Xx Dee






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