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Easy Bruschetta

We had guests this past weekend and I was scratching my head on what to serve.  Last week while at Harris Teeter purchasing lunch from the salad bar I picked up a mini baguette.  With my mouth still hurting I wasn’t able to eat it, so I took it home thinking I would find a way to use it.  So glad that I did because these bruschetta’s turned out Amazing!

I knew the basics of making bruschetta because I always order it when we are out.  I sliced the bread thin and drizzled olive oil over them.  Then baked in the oven at 350, for 5 minutes.  I didn’t want my bread too crunchy cause my mouth still hurts.
Then I sliced up tomato and onion.  I made sure to remove the soft part of the tomato and the seeds only keeping the meat.  Tip – pick up a tomato slicer!  It has saved all my tomatoes from massacre!
Mix tomatoes, balsamic vinegar and onions in bowl, then place in frig.
When the bread is done place on a plate and spoon the tomato mixture on it.
My recipe yielded 7
Mini Baguette
1 small slicing tomato
1 tspn Balsamic Vinegar
Extra Virgin Olive Oil
White or Red onion – 2 tbsp
Slice bread thin, drizzle olive oil over bread.
Bake in oven at 350 degrees for 5 minutes
Slice tomato only keeping the meat, slice onion.
Stir tomato, onion, and balsamic vinegar in bowl.
Chill in frig until bread is done.
Spoon tomato mixture over bread and serve.
What recipe’s do you love serving your guests?