For the longest time I didn’t like tomatoes. I liked tomato sauce and salsa, but for whatever reason wouldn’t eat tomatoes on a sandwich or in salads. All that has changed, as I now eat tomatoes all the time and can’t seem to get enough of them. I made this recipe on the weekend for my boyfriend, along with a cauliflower pizza. Surprisingly, he actually liked the pizza and even said he would eat it again!
We both liked Saturday’s bruschetta so much that I ended up making it again last night for my parents. There was a little bit leftover so I decided to use it again to top some portobello mushroom sliders. YUM! :)
Enough for 8 small pieces
2 Roma tomatoes, diced
3 tbsp finely diced red onion
1 clove garlic, minced
1/2 tsp dried basil (fresh would be better, but when I went out to our herb garden to get some the poor plant was all withered and sad-looking. Must be because of all the hot weather we’ve been having lately)
1 tsp olive oil (roughly)
1 tsp balsamic vinegar (roughly)
A splash of red wine vinegar
Pinch of salt and pepper, to taste
1. Combine the tomatoes, onion, garlic and basil in a medium-sized bowl.
2. In a small bowl, whisk together the olive oil, balsamic vinegar and red wine vinegar. Pour over the tomato mixture and stir to coat. Add salt and pepper, to taste. Allow the bruschetta to sit for 30-60 minutes in the fridge in order to let all the flavours sink in.
3. Top fresh baguette slices with the bruschetta and pop under the broiler for a couple of minutes, until the bread is warm and crispy.
Portobello Mushroom Sliders with Goat Cheese & Tomato Bruschetta
Happy Meatless Monday! :)