Wednesday, April 13, 2016

Classic Bruschetta

Oh hello there, bowl of tomatoes, basil and red onions! Don’t you look tasty! Tell your taste buds to look no further for a Classic Bruschetta recipe. They have met THE ONE!
Simple and delicious is the easiest way to describe the recipe. No secret ingredient, or trick, just wholesome ingredients. Make this recipe in the summer and many of the ingredients can be homegrown on the east coast (for you PA people like me).  Get you tomato and basil seeds ready now, because you are going to want to make this all the time!

For the basil – I try to buy fresh for this recipe. The flavor really comes through and blends well with the tomato when it's fresh opposed to dry. I use these nifty herb scissors to dice the leaves into tiny pieces. You can also use regular cooking scissors, a paring knife or your hands to break apart pieces of the leaves. There isn’t a science to it, just make sure you break the leaves into pieces somehow to release the basil flavor!

Price –  1 out of 4 on my price scale, coming in at around $5. Tomatoes $1.49 per pound; Red Onion $1; Fresh Basil $1.99 . Look for balsamic vinegar that is free from artificial color. I've been using Bionaturae brand (found at Giant's organic section).

Classic Bruschetta Recipe
Makes 3-4 Cups (depending on size of tomatoes)

4 Medium-Large Tomatoes, on the vine, diced
1/4 cup Red Onion, diced
1/4 cup Basil Leaves (fresh), finely chopped 
1 Tbsp. Balsamic Vinegar
1 Tbsp. Extra Virgin Olive Oil
¼ tsp. Salt

Dice tomatoes, removing seeds and guts. Chop red onion fine.  To chop  the basil I use herb scissors, but you can also use a paring knife, or your hand to break apart leaves into small pieces. Fill 1/4 cup measure of the diced leaves (they don't need to be packed just so you have the cup measure filled), you can use a little more if desired.

In a medium bowl, add all ingredients and mix with a spatula or spoon. Refrigerate if desired, for about an hour and serve. Refrigerate any leftovers. 

Chop the tomatoes, removing the seeds and guts.

Do your body some good with this all natural recipe. Salsa of any type is easy to make yourself and you get the satisfaction of knowing exactly what is going into your belly! No artificial colors or preservatives found in home grown or grabbed from the produce aisle. 

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