The other day before I went to work, I took out of the freezer a container of beef barley soup. I brought home a Chia Bread reading for toasting and pairing with the soup. Well I opened it up and it was chili, not soup. I had sour cream, cheddar cheese, guacamole, but no tortilla chips. I toasted the Chia Bread and put the chili and condiments on top and ate it with a knife and fork. It was delicious. I think I will forgo the chips always in the future as the bread is much more nutritious.
Two morals to the story. One - don’t be upset or pigeon-holed into a recipe. Use what you have. The other is always label your containers. I didn’t have tape to write on so I skipped it.
As fresh tomatoes and basil start to come out of the garden it always seems like you run out of ways to use them. This month's recipe can be a quick and delicious appetizer for a party of a healthy snack for a lazy summer afternoon. If you plan on making it be sure to stop by the bakery for a fresh baked French Baguette (this month's special) and ask our staff to slice it for you. The bread will be uniformly sliced to the perfect thickness and it will save you a step in the kitchen!
From start to finish this recipe shouldn't take more than 15 minutes. Start by chopping and mincing your ingredients as indicated above. In a large bowl mix tomatoes, onion, basil and garlic together. Mix in the oil, vinegar, salt and pepper. Cover and place in the refrigerator until you are ready to serve. Before serving lightly drizzle bread slices with olive oil, place on a baking sheet and toast in oven or toaster oven. Pile the bruschetta onto the toast and garnish with fresh basil or some shredded Parmesan cheese.