Monday, July 14, 2008

When the Garden Gives You Tomatoes, Make The Getskow version of Brucshetta

I love bringing things to Sunday dinners. This Sunday I was determined to use ingredients fresh out of my parents garden to make an appetizer. One main thing found in the garden are tomatoes. We have cherry tomatoes and larger round ones, not sure of their official name. Another, vegetable found in the garden are bell peppers and they planted three colors. The final ingredient I yanked from the earth were two red onions.

The Getskow Garden Brucshetta

4-5 large garden fresh tomatoes
2 small garden fresh red onions
2 garden fresh purple bell peppers (YES, purple)
2 garden fresh green bell peppers
1 Tbs. olive oil
1 Tbs. red wine vinegar
salt and pepper to taste
1/4 tsp garlic powder or the equivalent in minced garlic

One store bought baguette

Wash and trim all garden fresh produce. Chop all garden fresh items into small pieces. Combine in a bowl. Add seasonings and Olive oil and vinegar. Cover and place in the refrigerator.

Just before serving time prepare your baguette. Slice up the baguette into thin slices. Spray slices with olive oil and toast them in the oven. 375 degrees for 15-20 minutes.

Serve toasted baguette alongside the bowl of brucshetta. Unless, you are serving your guests from a tray. Spoon a tablespoon on top of the toasted slice and serve immediately.

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