Grilled Tomato and Basil Bruschetta
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Are you growing tomatoes at home?
You may be desperately searching for new ways to use up your homegrown crop. Why not whip up a batch of refreshing gazpacho? Or served sliced tomatoes with crumbled blue cheese and plenty of black pepper. Or make a quick and easy salsa with cilantro, sweet onion, chile pepper and lime. And have you ever tried an all –red salad of tomatoes, watermelon and strawberries? You should, it’s amazing.
One of my go-to recipes for homegrown summer tomatoes is Grilled Tomato and Basil Bruschetta. Bruschetta is from the Italian word “bruscare” (broo scar ay) which means to “roast over coals”
To make this traditional Italian dish just toss together seeded and chopped tomatoes with a little fresh basil, salt, pepper, balsamic vinegar and Crisco® 100% Extra Virgin Olive Oil. Let the mixture stand while you brush or spray crusty Italian bread with olive oil, rub with a cut clove of garlic and season with salt and pepper. Toss the bruschetta on the grill just until lightly toasted and grill marked. Serve topped with the tomato basil mixture and serve. You’ll taste summer in every single bite.
COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.
TOSS tomatoes with basil, salt, pepper, vinegar and oil in medium bowl. Let stand 10 minutes to blend flavors.
SPRAY both sides of bread slices with no-stick cooking spray. Sprinkle with salt and pepper. Grill about 5 minutes, turning once, or just until bread is lightly browned and crisp.
TOP with tomato mixture. Garnish with fresh basil leaves, if desired.
Crisco® Original No-Stick Cooking Spray
4 to 6 ripe plum tomatoes, cored, seeded and diced
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider or balsamic vinegar
2 tablespoons Crisco® 100% Extra Virgin Olive Oil
12 thin slices Italian or French bread
Salt and pepper
Fresh basil leaves for garnish (optional)
to you by Amy Tobin
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