Bruschetta

Early last spring I posted a photo to my Face Book Page of a Bruschetta that I was serving for a weekend party, I promised a recipe would come later and here it is. I don't know about you but there are stacks of notes on recipes that I am working on and then finally one day a certain recipe works it's way to the top and that's the one for today and on this day it is the Bruschetta. I always make a double batch of this because it disappears quickly from the serving platter. The great thing about this recipe is that you can also use the tomato base as a salad that is fabulous. The dressing is really special because it is made with a combination of oils. I sure hope you enjoy the recipe as much as we do.

We Are Starting This Recipe With Garden Fresh Tomatoes

Adding Very Special Flavored Oils For The Dressing

The Flavor of This Dressing is Fabulous!

Without The Cheese

With The Cheese

Bruschetta

Miz Helen's Kitchen

Ingredients

4 cups red cherry tomatoes, chopped

4 cups yellow cherry tomatoes, chopped

1 small red onion, chopped fine

4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 French Baguette, sliced

6 tablespoons olive oil

1/2 cup Italian Blend Cheese, Shredded

Dressing

1/4 cup olive oil

1/4 cup white wine vinegar

6 tablespoons Balsamic Vinegar

1 drop Young Living Oregano Essential Oil

2 drop's Young Living Basil Essential Oil

6 tablespoons sugar or honey

1/2 teaspoon salt

1/2 teaspoon pepper

1 dash cayenne (to taste)

Directions

Wash and chop the tomatoes, onions and mince the garlic.

Place the chopped tomatoes, chopped onion and minced garlic into a large mixing bowl.

Add 1/2 teaspoon salt and 1/2 teaspoon pepper to the tomato mixture and mix well, set aside, covered, at room temperature for 30 minutes. This will give the tomatoes a chance to release some juice.

In a fruit jar or a glass container that you can shake, pour in 1/4 cup olive oil, white wine vinegar, Balsamic Vinegar, Oregano Oil, Basil Oil, sugar, and 1/2 teaspoon salt, 1/2 teaspoon pepper and a dash of cayenne (to taste). Shake the mixture until it begins to thicken.

Pour the dressing over the tomato mixture and mix well. Set aside, covered, at room temperature for 20 to 30 minutes. This will give the flavors a chance to develop before you put the mixture on the Baguette.

Slice the Baguette in 1/2 inch slices. Place the sliced Baguette on a shallow baking dish and brush the 6 tablespoons of olive oil onto the Baguette. Bake in the oven at 475 degrees for 5 to 8 minutes until just beginning to turn brown.

Spoon the tomato mixture onto the toasted Baguette and you can serve it at that point it you like.

To add the cheese, sprinkle the cheese on top of the tomato mixture and return to the oven at 475 degrees for 3 to 5 minutes just until the cheese starts to melt.

Serve hot or at room temperature.

Recipe Options

The Oregano Oil can be substituted with 1 teaspoon dried oregano.

The Basil can be substituted with 1/2 cup fresh basil, cut in chiffonade

The tomato mixture can be used with a spring green mix as a fabulous salad or as a wonderful side dish for any meal.

Enjoy!

Print Recipe

This Will Be A Great Appetizer For Any Occasion

Thanks so much for stopping by to spend some time in the kitchen with me today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen
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