Bruschetta

Bruschetta is one of my favorite appetizers.  It was perfect for Thanksgiving because it is light and doesn't weigh you down before a big meal.  When I started on my journey I decided bruschetta was a recipe I had to master.  Read more to find out about my disastrous first try.

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Here is an example of why I desperately needed to learn more about cooking.  I went to my go to cookbook (Better Homes and Gardens) found the recipe for bruschetta and off I went.  It came out horrible.  I thought my favorite cookbook had let me down.  After some thinking and trying to figure out what went wrong my boyfriend and I figured out I put too much garlic.  I thought when it called for a clove that was the whole thing!  I now know that a clove is only a section and a head it the whole thing.  My second try was on Thanksgiving, I used the correct amount of garlic and it came out great.  Here is the recipe I used:

ingredients

• 3tablespoons olive oil
• 1tablespoon snipped fresh chives
• 1tablespoon snipped fresh basil
• 1tablespoon lemon juice
• 1clove garlic, minced
• 2cups seeded and chopped plum and/or yellow tomatoes
• 1/2cup finely chopped red onion
• Salt
• Freshly ground black pepper
• 8 ounce loaf baguette-style French bread
• Fresh basil (optional)

directions1.In a medium bowl stir together 1 tablespoon of the olive oil, the chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat. Season to taste with salt and pepper. Set aside.

2.Cut the bread into 36 slices. Arrange bread slices on 2 large baking sheets.
 Lightly brush one side of each slice with some of the remaining 2 tablespoons olive oil. Broil bread, one pan at a time, 3 to 4 inches from heat for 2 to 3 minutes or until toasted. Turn bread and broil other side for 1 to 2 minutes or until toasted.

3.To serve, with a slotted spoon, spoon tomato mixture onto the oiled side of each toast slice.
 If desired, garnish with fresh basil. Serve within 30 minutes. Makes 36 appetizer servings.

recipe from Better Homes and Gardens