Brushcetta
April 4th,
2011
2011
A friend of mine makes brushcetta and I decided to try it myself. I’ve altered mine just a bit, as usual, from the recipe I found, but it doesn’t seem to matter too much. We like it on crackers, chips, toasted French or Italian bread. Basically, anything we can find to put it on.
Ingredients
- 8 roma (plum) tomatoes, diced, a couple of regular tomatoes, diced OR a can of diced tomatoes from the store if you can’t wait until summer and don’t like hot house tomatoes. You can peel your fresh tomatoes if you don’t like the peel.
- 1/3 cup chopped fresh basil OR about a tablespoon of dried.
- 1/4 cup Feta cheese (You can use parmesan, but I like Feta better.)
- 2 cloves garlic, minced (I use canned sometimes. About a tablespoon)
- 1 tablespoon red cooking wine vinegar OR balsamic vinegar
- 1 teaspoon olive oil
- 1/4 teaspoon sea salt
Just mix it all together, let it set for a while, and eat it. You’re supposed to eat it on toasted French bread, but it’s not a “have to.”