Friday, June 8, 2007

Bruschetta and Wedding Plans

Darrin and Serafina are in the thick of it planning their wedding. We were chatting about appetizers and they had decided on bruschetta. This recipe is an easy version that can be adapted to your tongues delight.
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!

1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.

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