Changed things up. I used fresh basil, cherry tomatoes, crushed a few cloves of garlic, added quite a bit of chili powder for the kIck, and added a splash of balsamic vinegar. Kept to the rest of the recipe. Made this three times in three days, and learnt a few things. First off its best marinated overnight. Also, removing all the pulp and slicing the tomatoes into small pieces made for a really pretty presentation. Tried a few variations, cold bread with cold bruschetta, bread toasted in the oven with the bruschetta on it, and bread toasted on a pan with a generous heaping of melted butter in the pan and adding the bruschetta straight from the fridge. The third one was the absolute best, as voted by the people helpfully test tasting the various batches. This is wonderful for parties where you can sneak out for a few minutes and emerge with a nicely decorated plate that is demolished within seconds. Thanks for sharing!
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Changed things up. I used fresh basil, cherry tomatoes, crushed a few cloves of garlic, added...