Sicilian Bruschetta

Sicilian Bruschetta

  • ½ lb. of fresh farm tomatoes or cherry tomatoes halved and diced fine
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons roasted red peppers, chopped, (see below*)
  • 1-2 tablespoons fresh basil, chopped
  • 1 clove of garlic, minced
  • 3 tablespoons chopped pitted olives
  • 2 teaspoons extra virgin olive oil, plus more for brushing toasts
  • teaspoon balsamic vinegar
  • Dash of red pepper flakes
  • Salt and pepper to taste
  • Crusty bread, sliced fairly thin, lightly toasted or grilled and brushed with olive oil

Drain tomatoes of excess moisture Mix all ingredients together, except for bread, in a small bowl. Let sit at room temp for about 30 – 60 minutes to let flavors meld.

Spoon onto toasted, oiled bread slices and serve. Top with goat cheese, thinly sliced Manchego, or fresh baby mozzarella if desired. You can also heat these up until the cheese melts. Serve with a salad for a lovely, light dinner.

*Roasted Peppers
Great in sandwiches, pastas, pizzas, tacos, soups, sauces and more. Freeze some for later use.
Wash peppers. Place directly on grill over high heat until charred, turn until all sides are blackened. Place in a bowl and cover for 10 minutes. When cooled remove stem, skins and seeds. To roast peppers inside, put in a 500-degree oven and repeat above process. Add fresh marjoram, parsley and chives, or whatever you have on hand, a drizzle of oil, and refrigerate.

 

Sicilian Brushetta

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • ½ lb. of fresh farm tomatoes or cherry tomatoes halved and diced fine
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons roasted red peppers chopped, (see below)
  • 1-2 tablespoons fresh basil chopped
  • 1 clove garlic minced
  • 3 tablespoons chopped pitted olives
  • 2 teaspoons extra virgin olive oil plus more for brushing toasts
  • 1 teaspoon balsamic vinegar
  • Dash of red pepper flakes
  • Salt and pepper to taste
  • Crusty bread sliced fairly thin, lightly toasted or grilled and brushed with olive oil

Instructions

  1. Drain tomatoes of excess moisture Mix all ingredients together, except for bread, in a small bowl. Let sit at room temp for about 30 - 60 minutes to let flavors meld.
  2. Spoon onto toasted, oiled bread slices and serve. Top with goat cheese, thinly sliced Manchego, or fresh baby mozzarella if desired. You can also heat these up until the cheese melts. Serve with a salad for a lovely, light dinner.

Roasted Peppers

Great in sandwiches, pastas, pizzas, tacos, soups, sauces and more. Freeze some for later use.
Author Susan Evans, Certified Clinical Herbalist

Instructions

  1. Wash peppers. Place directly on grill over high heat until charred, turn until all sides are blackened. Place in a bowl and cover for 10 minutes. When cooled remove stem, skins and seeds. To roast peppers inside, put in a 500-degree oven and repeat above process. Add fresh marjoram, parsley and chives, or whatever you have on hand, a drizzle of oil, and refrigerate.

 

 

Posted in Appetizer, Breads, Recipes, Sauces & Spreads, Snack, Tapas and tagged , .

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