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.

Directions

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.


Yield: serves 4

What's Needed:

 

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)

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Made-over Mai Tai
Raspberry Lavender Lemonade

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone

Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges

Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese!

Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers
Candy Carrots

Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic

Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Sweet Potato, Garden Vegetable and Spring Mix Salad with Maple Vinaigrette
Cheddar and Stout Fondue
Champ

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Cast Iron Apple Cobbler from Cooking Light
More of this, less of that
Lemon Glazed Pound Cake

Roasted Salmon with Pernod Sauce from Wini Moranville
Pop some Bubbly for Valentine's Day
Lemon Ginger Marmalade

Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce
French Fries

Four easy ways to boost nutrition
Maytag Cheddar Soup
The Fundamental Techniques of Classic Bread Baking: Ciabatta

O is for Oatmeal
Orzo with Spinach and Blue Cheese
Wild Mushroom and Goat Cheese Toasts

White Peach Sangria
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