Yellow grape tomatoes

Bruschetta Chicken

| crazyjamie

Recipe

1 Tablespoon Olive Oil
5 cloves Garlic, Finely Minced
DSC_0277-1

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
DSC_0276-1

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute,
DSC_0278-1

DSC_0279-1

DSC_0280-1

removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
DSC_0281-1

Add tomatoes,
DSC_0282-1

DSC_0286-1

balsamic,
DSC_0288-1

basil,
DSC_0289-1

DSC_0292-1

and salt and pepper to the bowl.
DSC_0293-1

Toss to combine,
DSC_0297-1

DSC_0299-1
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.
DSC_0312-1

DSC_0313-1

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!
DSC_0314-1

DSC_0315-1

DSC_0317-1

Bruschetta

| crazyjamie

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
DSC_0130-1

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir,
DSC_0184-1
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,
DSC_0158-1

DSC_0165-1
balsamic, basil, and salt and pepper to the bowl.
DSC_0189-1

Toss to combine,
DSC_0192-1
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
DSC_0198-1
to allow for the most surface area possible. Melt half the butter in a large skillet
DSC_0201-1
and grill half the bread on both sides,
DSC_0203-1
making sure they’re nice and buttery. Cook till golden brown on both sides.
DSC_0208-1
Repeat with the other half of the butter and the other half of the bread.
DSC_0222-1

DSC_0214-1

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.
DSC_0254-1