John Toth, The Darkroom Photography
bruschetta
Ingredients:
1 Tbsp. chopped pine nuts, roasted
2 c. chopped fresh plum or grape tomatoes
1 Tbsp. chopped fresh basil
1/4 c. chopped Vidalia onion
1 clove garlic, finely chopped
1 baguette or loaf of multi-grain bread
Pesto spread, optional
Salt and Pepper to taste
Directions
Mix first 5 ingredients and place in refrigerator for no less than 2 hours. It is best if it sits overnight. Lightly toast bread, slice and spread pesto on top. Then top with 1-2 teaspoons of tomato bruschetta. Serve immediately.
**If you don't use pesto, you may also add a small slice of mozzarella on top of the tomatoes and broil just enough to melt the cheese. Also great with crackers.
4 Servings
Recipe from A Taste of Glynn cookbook. Featuring hundreds of recipes from local chefs, caterers and cooks of the Golden Isles, the cookbook makes a wonderful gift, the perfect souvenir of your time here or just a great addition to everyone’s kitchen. Proceeds from A Taste of Glynn benefit Amity House and Hope House, safe havens for victims of domestic violence. Click here to order a cookbook.
