Tuesday, July 1, 2014

Easy Bruschetta on Frenchbread Crostini

At his annual studio recitals, my voice teacher likes everyone to bring some food to share along with their vocal talents. This year, the recital fell on the same weekend as a performance of Die Fledermaus in which I was singing. Along with having my normal church gig that morning, I simply did not have time slave in the kitchen that day. Luckily, so many dishes are better marinated. I assembled everything in a bowl the day before and only had to worry about bringing it all with me when I left in the morning. 

This recipe is the what-I-had-on-and-or-found-at-the-market version of this one at Vegan In the Freezer, with the additional instructions of the crostini.

Easy Bruschetta on Frenchbread Crostini
adapted from here

2 loaves Frenchbread/ baguettes, sliced into 1 inch slices
1/4 cup olive oil

6 medium sized regular tomatoes, chopped
1 yellow onion, chopped
4 cloves (2 tsp.) chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper
1/8 cup olive oil
1 tablespoon balsamic vinegar

1. To make the crostini, set the oven to broil. Lay out the bread slices in a single layer on two baking sheets. Brush each piece with olive oil, flip and repeat with the other side. Broil for 2-3 minutes until just toasted. Let cool.
2. Assemble the remaining ingredients in a bowl and mix thoroughly. Cover and refrigerate overnight.
3. With a slotted spoon or spaghetti scoop, transfer the vegetable mixture to another container. Don't strain out all the liquid, but feel free to leave a good amount behind.
4. Let diners put together their own bruschetta, with a couple tablespoons of the vegetables on each crostini.

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