Bruschetta Chicken

Recipe

1 Tablespoon Olive Oil
5 cloves Garlic, Finely Minced
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1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Black Pepper To Taste (don’t Oversalt)
8 whole Boneless, Skinless Chicken Breasts, Cut In Half To Create Two Thin Breasts
Salt And Pepper, to taste
Freshly Grated Or Shaved Parmesan
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In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute,
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removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
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Add tomatoes,
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balsamic,
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basil,
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and salt and pepper to the bowl.
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Toss to combine,
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then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.
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To serve, give the tomato mixture a final stir. Arrange chicken breasts on a plate (2 at a time) then spoon a generous amount of bruschetta topping over the top.

Use extra topping on slices of grilled baguette!
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Bruschetta

Recipe

2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don’t Oversalt!)
1 whole Baguette
8 Tablespoons Butter
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In a small skillet, heat olive oil over medium-high heat. Add garlic and stir,
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lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes,
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balsamic, basil, and salt and pepper to the bowl.
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Toss to combine,
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then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices
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to allow for the most surface area possible. Melt half the butter in a large skillet
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and grill half the bread on both sides,
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making sure they’re nice and buttery. Cook till golden brown on both sides.
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Repeat with the other half of the butter and the other half of the bread.
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To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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Bruschetta

December 17th A friend of ours, Kelli had asked me to make some appetizers for her graduation party. I was so honored and said OF COURSE! Kelli and I talked the week before and she hadasked me what my thoughts were and what would be easy to make. So I gave her some suggestions and we came up with:

Stuffed Mushrooms
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Bacon Wrapped Smokies
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Pizza Puffs
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Bruschetta

Deviled eggs

Caprese Skewers

and last Chocolate Covered Strawberries

recipe

2 pounds of large tomatoes, coarsely chopped
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1 sweet onion, chopped
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4 tablespoons olive oil
2 tablespoon chopped fresh oregano
2 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion,
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olive oil, oregano, basil
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and parsley.
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and cheese
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Place bread on a baking sheet,
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes. then add tomato Mixture.
I had Dan and Normy help put the tomato mixture on the bread
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Balsamic Bruschetta

So before I turned all the basil that James brought me over into Pesto, I took a few leaves and made some Bruschetta…
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recipe

8 Roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

In a bowl, toss together the tomatoes,
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basil,
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Parmesan cheese,
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and garlic. Mix in the balsamic vinegar,
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olive oil, kosher salt, and pepper. Serve on toasted bread slices.
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Bacon, Lettuce and Tomato Bruschetta

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8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves (I didn’t use)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional) (I used Feta)

  1. In medium bowl, stir together all topping ingredients; set aside.
  2. Brush olive oil on both sides of bread slices; place on baking sheet.
  3. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.
  4. Spoon about 1 tablespoon topping on each toast round. (I also Spread May-o on each piece of bread before I topped it with topping)

 Recipe