Bruschetta

There’s no dinner challenge because we had leftovers, so instead I decided to do an appetizer challenge. Growing up I never ever had to eat leftovers. I would be lucky if there was enough dinner to eat on that night! I grew up with a very big family. I am the youngest out of seven siblings. When dinner time came that meant you better hurry up to the table and get your portion or else it’s gone. So I guess growing up I was fortune enough to rarely eat leftovers. I love pasta and the Chicken and Mushroom Fettuccine Alfredo was just as good the night after! To make dinner a little more different, I decided to make the following starter:
Recipe of the day: Homemade Bruschetta

Ingredients/Grocery List: Total Spent – £3.55

4-5 small tomatoes on the vine – £1.99
½ of red onion – £0.19
3 Cloves of Garlic - £0.25
1 Small Baguette – £0.33
2 Tablespoon of Olive Oil (had it already)
2 Tablespoon of chopped Basil – £0.79
1 teaspoon Italian Seasoning (had it already)
½ Tablespoon of Light Pesto Paste (had it already)
2 teaspoon Fresh Ground Pepper (had it already)
1 teaspoon Fresh Ground Salt (had it already)

First, add the oil, italian seasoning, finely minced garlic, pesto paste, salt, pepper and basil together in a bowl and mix it. Now dice the tomatoes and set aside in a different bowl. Then finely chop the red onion place it in bowl with the seasoning in it and mix it together. Now toss the chopped tomatoes in the bowl and mix it all together. ( you can always drain out some of the tomato juice if there's too much before you add it to the bowl). Place it in the fridge for at least 1 hour before serving. You can serve it with toast crackers, or do what I did: I took a small baguette, sliced it into about ½ inch thick pieces and placed them on a cookie sheet. Next spray or brush lightly with olive oil. Place in oven on 200 C for 10 minutes. Then add a the bruschetta on top of the toasted bread.






This recipe always makes a tasty, light appetizer when cooking pasta. You can also make this if you want to bring something over for a dinner party. It’s a great, light snack for the summer. Next time when I make bruschetta, I will be having it with a nice chilled cocktail and soaking up in the sun. Enjoy!