Home Made Garlicky Bruschetta
There’s nothing like fresh bruschetta in our opinion. ESPECIALLY when you have fresh seasonal produce in your garden. That’s what prompted us to whip up a batch of classic chunky bruschetta. We like it with lots of garlic and lots of basil, but you can play with the ratios. Our favorite way to enjoy this amazing dip, is with a piece of our country style bread (freshly baked and buttered) topped with some brie cheese. TO DIE FOR. This is a recipe that’s great to just know (memorize it) and you’ll find yourself inventing new and custom versions of it (for example - adding peaches to this might be tasty!). Enjoy!!
Recipe serves 3-4 as an hors d’oeuvres. Makes about 2 cups.
Ingredients
2 large cloves of garlic (crushed)
4-5 medium tomatoes
1 small yellow onion (or any onion works)
1/4 cup of Extra Virgin Olive Oil (or a few dashes as needed)
A large handful of fresh basil leaves
Instructions
place everything in a food processor and pulse for 2 seconds at a time until you have the desired chunkiness.
Strain excess water out.
Store in the fridge and enjoy on toast with cheese (as we did here) or however you like!
