+SF +QP
Bruschetta has become one of our absolute go-to meals lately. It’s simple and quick to make and is awesome as a snack or a meal. Plus, it’s a great recipe to have in the case of social emergencies: when your friends just show up to hang out, before a party you forgot to make an appetizer for, or even just when you have some basics but not enough food for a really impressive spread. —AS
SERVES 4
3 cups (483 g) chopped green tomatoes
½ cup (76 g) minced onion
¼ cup (7 g) chopped fresh basil
¼ cup (10 g) chopped fresh parsley
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) balsamic vinegar
1 clove garlic, finely chopped
½ tsp salt
¼ tsp pepper
1 sourdough baguette
In a medium bowl, toss together the tomatoes, onions, basil, parsley, olive oil, balsamic, garlic, salt and pepper. Set in the refrigerator until ready to be served.
Slice the baguette into slices about a ½ to ¾ inch (1.3 to 2 cm) thick. Place slices onto a cookie sheet and under the “broiler” setting on the oven for about 5 minutes on each side, or until both sides are golden and a little crispy. Top toasts with the bruschetta mixture and enjoy!