Janet and Bob came over to help celebrate my birthday on Monday. Been Busy Celebrating We are all wine lovers so it was only fitting that we celebrated with wine. And wine is always better with nibblies, so I made up some quick nibbly platters for us all to enjoy.
I just made a simple cheese and cracker platter and then made a quick bruschetta as well. I didn’t know Janet and Bob were bringing gourmet olives, or I would have skipped the olives, and used the gourmet olives. next time. But I did combine some Greek olives, Kalamata olives and black olives. I also bought some chicken salad to top either our crackers or our crostini with as well.
I love a good, simple bruschetta with fresh tomatoes. It just seems to go with everything.
1 baguette, sliced at an angle
olive oil for brushing the bread slices
3-4 tomatoes, diced fine – any kind of tomatoes will do
1 shallot, diced fine
1 TBSP garlic
salt & pepper to taste
3-4 TBSP olive oil
1-2 TBSP fresh basil chiffonade thin
Preheat the oven to 350* F or 180* C.
Brush the olive oil on both sides of the bread and bake for about 20 minutes, then flip the bread over and continue to bake for another 20 minutes or so. You want the crostini to be crispy and golden brown.
Dice the tomatoes fine, and mix with all the rest of the ingredients. This dish is completely vegan, depending on the bread that you use, but it is most certainly a vegetarian dish. I like to eat it at room temperature, after it has set for awhile, so all the flavors really pop.
This quick and easy appetizer is great for any occasion and goes great with whatever you are serving. !Buon Appetito e Mangia!
Stay safe and stay well Everyone. ‘Til next time.