Fresh Tomato Bruschetta
Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA
Yield: Makes 50 appetizer portions
Ingredients:
8 large tomatoes, seeded and diced
1 red onion, minced
½ Cup Basil, minced
3 Garlic cloves
2 Tablespoons Lemon Juice
1/8 teaspoon Crushed Red pepper
1/3 Cup Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
3 loaves French Bread, sliced
Procedure:
Mix all ingredients except for bread in a large bowl. Taste and adjust seasoning as necessary. Spoon onto bread slices and serve immediately.
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