I have to say, this is the best bruschetta I’ve ever had, or made myself. I’m so glad that we’ve started planting our own herbs and this simple appetizer was using the herbed butter that I made myself using the first harvest of the herbs. I’ll write about making herbed butter in another post. This makes planting your own food so rewarding!
This recipe yields 6 pieces of bruschetta.
- 1 small French baguette, cut to 6 slices at an angle
- 6 garlic cloves, one clove per slice of bread
- Herbed butter
- 1 cup tomatoes, diced to about 1cm square
- 1/2 cup red onions, diced
- 2 pieces basil leaves, chopped
- 2 T olive oil
- 1 t salt
- Black pepper, freshly cracked
- 1 small lemon, juiced
- Roast whole garlic cloves in the oven at 400F degree for 15 minutes, or until the edges start to brown. Remove from oven, peel the skins off and mash garlic in a small bowl.
- Spread mashed garlic generously over sliced baguette. Top baguette with a sliver of herbed butter. Broil in the oven at high until edges start to brown, about 3 minutes.
- In a bowl, combine chopped tomatoes, onions, basil with olive oil, salt, freshly cracked black pepper and lemon juice.
- Spoon tomato mixture on broiled baguette pieces. Best served with good red wine 🙂