Tomato Bruschetta | Weelicious ? - Fast, Easy & Fresh Homemade ...

Recently I got a few new cookbooks, an occasion that always makes me giddy. One of the books was written by my friend, Katie Workman. A gifted book editor for years turned cooking website developer, Katie combined her love of cooking and the raising of her two boys and produced this absolutely fabulous book full of simple recipes for moms. It?s called The Mom 100 Cookbook (I so love the title).

While I was reading through the book, salivating and thinking about what I was going to serve for a small party this coming Memorial Day, I came upon this incredibly simple tomato bruschetta recipe. Tomato bruschetta is served as a little edible ?welcome? at one of Kenya and Chloe?s favorite restaurants, and they look forward to it as much as the meal itself. Knowing how good Katie?s cooking is, I figured this recipe had to be a winner. All I had to do was brush a few thin slices of French bread with olive oil, toast until just golden and crispy, and then top the bread with first-of-the-season chopped tomatoes, basil and garlic.

Not only did my kitchen smell incredible while I was making them, but Kenya and Chloe declared that ?my? bruschetta was even better then the kind they get at their favorite restaurant! I can?t wait to try them on everyone else this weekend.

Thanks, Katie!

Tomato Bruschetta serves 4

1/2 Baguette, sliced into 1/2 inch pieces
4 Tbsp Extra Virgin Olive Oil
2 1/2 Cups cored, seeded, and diced tomatoes
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Slivered Fresh Basil Leaves
1/4 Tsp Minced Garlic (about one small clove)
3/4 Tsp Kosher Salt

1. Preheat oven to 350? F.
2. Lightly brush each slice of bread with olive oil and place on a Silpat or parchment-lined baking sheet.
3. Bake 4-7 minutes, or until golden. Set aside.
4. In a bowl, combine the tomatoes, olive oil, basil, garlic and salt.
5. Top the toasted bread slices with the tomato mixture and serve.

From The Mom 100 Cookbook by Katie Workman

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This entry was posted on Wednesday, May 23rd, 2012 at 7:30 am and is filed under 4th of July, All Recipes, Big Kids Recipes, Dairy Free, Egg Free, Holiday Recipes, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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