may 13, 2012

This year for Mother’s Day we decided to stay away from the brunch crowds at the local restaurants and instead made an Italian feast at home for our mom. In addition, we also had Shrimp Ravioli with Meyer Lemon Butter Sauce and Seven Mushroom Ravioli.

Tomato, Basil, and Red Onion Bruschetta

2 cups red and yellow grape tomatoes, halved
6 tbs fresh basil, chiffonaded
1 small red onion, finely chopped
2 garlic cloves, peeled
1 large bread loaf
5 tbs olive oil
3 tbs balsamic vinegar
salt + pepper

Toss together tomatoes, basil, red onion, oil, and vinegar in a mixing bowl. Season with salt and pepper to taste. Cover bowl and let marinade for an hour to enhance flavor.

Preheat oven to 350F. Cut bread into 1.5″ slices. Place bread on a cookie sheet and bake 3-5 minutes, or until golden brown. Remove bread and rub each slice with garlic.

Top each slice with heaping mound of tomato mixture and serve immediately.

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