July 6, 2014

Bruschetta




My sons, their wives, and my grandson were at our house for lunch on Father's Day.  We swam, visited, and ate lunch.  We had burgers on the grill, baked french fries, and watermelon salad.  While we were sitting around the pool, my oldest son asked, "where are the chips and dips?"  Well, I hadn't planned an appetizer, per se, so I looked around the kitchen and had everything to make bruschetta.


I cut the baguette in a diagonal and buttered each piece and toasted the bread in the oven.  I added chopped tomato, feta cheese and basil that is growing in the backyard.


You could drizzle a little olive oil and balsamic vinegar over the top.  I didn't.  One thing I've learned since making this bruschetta and blogging for a year now is I need to make notes in a notebook about each recipe I concoct or adapt because when I get ready to post, I tend to forget what I've done!

Bruschetta:

French Bread Baguette
Feta Cheese
Tomato
Basil
Butter

Cut French Bread Baguette into slices on the diagonal.  Butter each slice of bread and place under the broiler until toasted.  Add, feta cheese, chopped basil, and ribbons of basil.  

You could also drizzle with olive oil and balsamic vinegar.

Serve to family and friends!




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