Bruschetta
*A delicious recipe and photo created by @livewellbytraci
Ingredients:
7 Roma tomatoes
2 tbsp. red onion, finely chopped
1/4 cup fresh basil, chopped
2 garlic cloves, minced
1 tsp. Villa Graziella Organic extra virgin olive oil
2 tbsp. Villa Graziella Organic balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. Italian seasoning
1/4 cup freshly shredded Parmesan cheese
Avocado, optional
French baguette, sliced into 1 inch rounds
Directions:
BRUSCHETTA
1. You can skip this step but I like doing it because it makes the bruschetta less watery.
Cut the tomatoes in half & with a spoon scoop out the seeds. Place the tomato halves facing down on paper towels to drain for about 15 minutes. Discard the seeds.
2. Once done you can start chopping the tomatoes & adding them to a large bowl.
3. Add the rest of the ingredients (minus the avocado & baguette). Stir, then cover & place in the fridge to sit for at least 1 hour before serving.
4. When ready to serve add avocado.
5. Store leftovers in the fridge in a closed container up to 3 days.
BREAD SLICES
1. Preheat oven to 375.
2. Brush olive oil onto both sides of the bread & place on a baking sheet.
3. Bake for 4 minutes, flip, then bake for another 4 minutes. They will come out nice and crispy :)
Store in an air tight container up to 3 days.
ENJOY!