This recipe was inspired by BJ’s Restaurant and Brewery’s fabulous appetizer, a dish they no longer serve.
I was so upset when they first did away with it but luckily after a few attempts I was able to re-create and perfect the recipe myself!
Today I get to share it with you all in this fantastic new little leopard how-to video!
Ingredients (serves 4)
- 6 Roma tomatoes (chopped)
- 1/2 red onion (chopped)
- 3 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parmesan cheese (grated)
- 1 french baguette
Combine the first 8 ingredients in a large bowl.
Toast the baguette in an oven at 350° for 5 minutes. Slice the baguette and top with bruschetta, sprinkle parmesan cheese on top.
I serve this bruschetta as an appetizer on the regular with my favorite Italian dishes like Chicken Parmesan, Italian Crab Cakes or Ricotta Filled Arancini and the number one comment I always get is, “it tastes so fresh!”
With spring and summer right around the corner, this is the perfect healthy, light and refreshing dish to serve as an appetizer at your next dinner party!
Simple to make, delicious to eat and healthy, I’m ready to dig in, how about you?
♣ Vegetarian Option: This recipe is vegetarian (and if served with bell peppers instead of bread ↓ it is also vegan!)
♦ Gluten Free Option: Serve with gluten-free bread instead of the baguette or with large slices of red bell pepper instead of bread to make this dish gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.