I have been terrible with posting recipes, and that is unacceptable! To make it up to you, you're all invited to my house for a meal of your choosing. Seriously, if you show up, I promise I'll cook you something in lieu of my lack of posting. Do it.
But until you get here, I'll give you a quick recipe for some flatbread bruschetta that I made awhile back. It's a perfect party appetizer, plus it's light and won't sit in your stomach, which is perfect during these super hot summer days.
Flatbread Bruschetta:
- 1 tbsp. balsamic vinegar
- 1 tsp. olive oil (plus additional for brushing on bread)
- 1/2 tsp. salt
- 1 tbsp. fresh basil, chopped (more for garnish)
- 1 cup tomatoes, diced
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1 green onion, diced (top dark green part only)
- 1 large piece of flatbread
- garlic salt (to taste)
Combine all veggies with balsamic, olive oil, salt, and basil and set aside. The longer the mixture sits, the more flavor it will have, so I like to make it a few hours ahead of time and leave it in the fridge to marinate.
I use this flatbread that I found at the commissary. I like it because it's super thin and comes out nice and crispy. One piece was great for two of us.
Cut it up into squares of your desired size. Place on a baking tray or foil and brush lightly with olive oil. Sprinkle with garlic salt.
Toast in toaster oven (or broil) until lightly browned and crispy.
Serve with bruschetta topping, garnish with a few fresh basil leaves, and you have one tasty snack!
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