This is really a perfect appetizer! It is light and refreshing, great for a light starter or pairing with a salad to make it a full meal. Bruschetta with garlic crostini is sure to be a hit in your house like it was ours!
Directions
First make the bruschetta. Cut the tomatoes to a small dice. Cut the basil in thin strips (chiffonade). Chop the oregano. Mix this with the remaining ingredients, cover with plastic wrap and set in fridge.
Next for the crostini, mix the olive oil with the seasoning. Brush the mixture on to the crostinin that are placed on a cookie sheet.
Place under a low broiler until lightly toasted. Flip and toast on the other side. When the toast is still warm, rub with a piece of garlic.
Using a slotted spoon place the chilled bruschetta on top of the garlic crostini and you’re done!
I hope you enjoy this recipe, thanks so much for reading!
- For the bruschetta:
- 3 each beef steak tomatoes, large
- 1/2 pint grape tomatoes
- 2 Tbls basil, fresh
- 1/4 tsp oregano, fresh
- 2 Tbls extra virgin olive oil
- 1 Tbls garlic powder
- 1/2 Cup parmigiano reggiano, fresh grated
- Salt and pepper to taste
- For the Garlic Crostini:
- 1 each french bread loaf, cut thinly
- 1/2 Cup extra virgin olive oil
- 1 tsp bread dipping seasoning (optional)
- 2 each garlic cloves
- First make the bruschetta. Cut the tomatoes to a small dice. Cut the basil in thin strips (chiffonade). Chop the oregano. Mix this with the remaining ingredients, cover with plastic wrap and set in fridge.
- Mix the olive oil with the seasoning.
- Brush the mixture on to the crostinin that are placed on a cookie sheet.
- Place under a low broiler until lightly toasted.
- Flip and toast on the other side.
- When the toast is still warm, rub with a piece of garlic.
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Dana DeVolk
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Katherines Corner says
fresh, a little bit fancy and oh so yummy Thank you for sharing at the Thursday Favorite things hop xo