Show Stealing, Chunky Bruschetta

September 10, 2017

Last night my family threw a surprise engagement party for my twin brother and his new fiancé. I'm spending today recouping from the party but I will be talking alllllllll about the party & the menu tomorrow. However, I'm so obsessed about the star of the menu (this chunky bruschetta) that I had to do a special Sunday post today. Traditionally, bruschetta is more of a tomato paste texture, but when I have really fresh tomatoes I like to leave the tomatoes in bigger chunks (sorry tradition!) My dad is a wizard when it comes to growing tomatoes and his cherry tomatoes are. the. best. He harvested these the morning of the party and they really made the dish...

Chunky Bruschetta

Ingredients:

  • 1 sourdough baguette

  • 6 tablespoons butter, melted

  • 3 gloves garlic, minced

  • 3 tablespoons extra virgin olive oil

  • 1/4 cup parmesan cheese, grated

  • 1 1/2 pound of cherry tomatoes, diced

  • 15 fresh basil leaves, cut thinly

  • 2 tablespoons balsamic vinegar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon fresh ground pepper

Directions:

  1. In a mixing bowl, whisk oil, vinegar, garlic, salt, and pepper until combined. Add cheese, basil, tomatoes and mix thoroughly.

  2. Cover with plastic wrap and let marinate for at least an hour at room temperature. (If you are going to let it sit longer, place in fridge for up to one day prior to use.)

  3. When you are ready to serve, preheat oven to the broil setting.

  4. Cut sourdough baguette into thin slices and place on greased baking sheet. Coat each piece with melted butter. Toast under broiler to your desired crispiness. (If I'm serving this as an appetizer for a party  I do a range from barely toasted to veryyyyyy crispy.)

  5. Spoon on toasted bread and serve immediately.

 

See you tomorrow for a weekend recap...until then, I'll be pool side with a loaf of bread...

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