So, today we just did a quick little snack called bruschetta. It is basically tomatoes, onions, herbs and garlic on a piece of toasted bread. It is really simple, and makes for a great snack for events.
Bruschetta on Sourdough
Hands-on prep time: 10 min
Cook time: 8 min @ 400 degrees
Serves: 4 (as a snack) 2 (as a light meal)
- 1/2 lemon
- One medium tomato
- 1 1/2 tablespoon of parsley
- 1 tablespoon of garlic
- one quarter of a red onion (about 1 cup chopped)
- Sourdough bread
- Chop up all your veggies and herbs.
- Squeeze one half lemon on to herbs and veggies (making sure you do not let any seeds fall in), then zest the 1/2 of the lemon onto the mixture.
- Cut slices of your sourdough bread, then put some olive oil on them and cook them for about 6 min at 400 degrees.
- Take out bread and put bruschetta on slices. Put back in the oven for 2 min.
- Take out and enjoy
- This was Allison’s own recipe, so there were none.
How was it?
Well, we accidentally burnt the bread a little due to a lack of communication ( I was doing this blog and she thought I was going to check on the bread). Allison did not like the tomatoes as they weren’t cooked, so if you do not like raw tomatoes, cook the tomatoes a little longer. For me, however, I liked the tomatoes.
Things We Would Change
Obviously we would cook the bread less (which we edited in our recipe afterwards), and cook the tomatoes longer. I think I would have liked to grate some parmesan on top of the tomatoes when they went into the oven.