Tuesday, October 23, 2012

Garden Veggie Bruschetta

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When faced with an abundance of tomatoes in my CSA box, I turned to the first thing I could think of. Bruschetta. I used this recipe as a guide, but changed it up a bit.

4 tomatoes (or 6 Roma tomatoes,) diced
1 zucchini (or other Summer squash,) diced
1 tsp chopped fresh basil
1-2 tsp minced garlic
1/4 tsp salt (optional)
1 1/2 tsp extra virgin olive oil, plus more for brushing on
1 French baguette, sliced into small rounds

Preheat Broiler
Step 1: Arrange bread slices on a baking sheet. Brush slices lightly with olive oil. Broil until lightly browned (just a few minutes. Keep a close watch on them!)

Step 2: Combine tomatoes, zucchini, basil, garlic, salt (optional,) and 1 1/2 tsp olive oil. Mix for a few minutes.

Step 3: Top toasted bread slices with tomato mixture (roughly one regular-size eating spoon-full,) and broil again for another few minutes (unless you prefer to have cold tomatoes on warm bread.)

The Verdict
Hubby, Unka Seesee, and I loved them. But we had waaay more bread and a little more mixture than I was interested in putting together. I think we ended up using chips to scoop up the remaining mixture, like salsa. And the leftover baguette was a huge hit with Little Z, who asked for some with every meal over the next few days.

I kind of over-toasted my bread, but they were still tasty. And other than not being able to pay attention timing this with the other stuff I was cooking up for Unka Seesee's weekly dinner over, it was crazy simple.

At first Hubby was put off by the zucchini in there, but once he tried it he didn't even really notice it. So, win! Z, of course, will "never EVER eat a tomato" so she didn't try any.

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