Happy Football Friday everyone!
Today's Football Friday post is a newer favorite of ours. Bruschetta is such a tasty treat and offers good variety from traditional salsa. My mom made this recipe last April for my dad's birthday and Brian and I couldn't stop eating it!
So in honor of Auburn's game against the Florida Atlantic Owls (hehe) tomorrow....
Brush off the Owls Bruschetta
Ingredients
1 1/2 lbs. tomatoes
2 T. finely chopped red onions
2 cloves minced garlic
1/4 c. chopped fresh basil
2 t. red wine vinegar
3 T. extra virgin olive oil
Salt and Pepper
Parmesan shavings
Toasted crusty bread
Cut tomatoes in half, squeeze out seeds and excess juice.
Dice tomatoes and place in a bowl. Add onions, garlic, basil, vinegar, olive oil, and salt. Let sit at room temperature for 1 hour.
Brush toasted bread lightly with olive oil. Scoop tomato mixture onto the bread and sprinkle with shaved parmesan. Enjoy!!
So in honor of Auburn's game against the Florida Atlantic Owls (hehe) tomorrow....
Brush off the Owls Bruschetta
Ingredients
1 1/2 lbs. tomatoes
2 T. finely chopped red onions
2 cloves minced garlic
1/4 c. chopped fresh basil
2 t. red wine vinegar
3 T. extra virgin olive oil
Salt and Pepper
Parmesan shavings
Toasted crusty bread
Cut tomatoes in half, squeeze out seeds and excess juice.
Dice tomatoes and place in a bowl. Add onions, garlic, basil, vinegar, olive oil, and salt. Let sit at room temperature for 1 hour.
Brush toasted bread lightly with olive oil. Scoop tomato mixture onto the bread and sprinkle with shaved parmesan. Enjoy!!
Yum: sounds delicious!!! Good luck to Auburn tomorrow!
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