Friday, December 19, 2008

Carrie's Organic Bruschetta

© photo copyright Carrie Boyko

Carrie's Organic Bruschetta ( serves 6-8)
  • 1 Medium loaf of Organic French Bread or Organic Baguette, sliced thin
  • 2-3 Ounces Organic Olive Oil
  • 2 Heads Organic Garlic, minced
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Organic Pepper
  • 2 Large Organic Tomatoes, diced
  • 1 Cup Fresh Organic Basil, finely sliced finely
  • 1 Cup Grated Organic Cheese; I use mozzarella or parmesan or a combination of the two


  1. Preheat oven to 425 degrees.At least 24 hours ahead of time, place minced garlic in a glass container and cover with olive oil. Refrigerate.

  2. Remove oil and garlic mixture from the refrigerator at least 15 minutes before preparation is to begin, to allow it to soften.

  3. Strain 3 Tablespoons of this oil into a Ziploc bag.

  4. Add salt and pepper. Mix well.

  5. Add about half a loaf of the bread at a time; seal and toss the bread around in the oil mixture, coating all pieces of bread as evenly as possible.

  6. Lay coated bread slices on a cookie sheet. Bake 5-8 minutes.

  7. You can either continue with the recipe here or cool and store for later use.

  8. Strain the minced garlic out of the oil and distribute the garlic on the pieces of bread. Use some or all, depending on your taste. (I use it all!)

  9. Top each piece of bread with sliced Basil and diced tomatoes.

  10. Sprinkle cheese over the top.

  11. If desired, drizzle a small amount of the leftover oil over the bread.

  12. Bake at 400 degrees for 5-7 minutes, just until cheese is melting.

  13. Serve immediately.

The garlic-infused oil in this recipe creation of mine makes all the difference in the flavor of the bruschetta. This is a perfect appetizer for your New Year's Eve party, Christmas Day, or even game day.

To balance the types of food you offer at a party, include at least two other offerings--one sweet, like my Pecan Crescent cookies, and one fresh and fruity. Fresh fruit kabobs would be perfect and quite festive. Enjoy.

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