Oil Infused Recipe : Basil lemon Bruschetta
As the weather warms up, even if it might be a spring fake out and get cold again , I start wanting easy recipes with fresh ingredients. This recipe is light, fresh, and only takes a few minutes to put together! Lauren Dunaway
INGREDIENTS
4 medium tomatoes or 10 – 15 cherry tomatoes (coarsely chopped)
4 tbsp red onion (finely chopped)
1 clove garlic (finely minced)
2 green onions (finely chopped)
2 Tbsp parsley (finely chopped)
2 Tbsp basil leaves (thinly sliced)
2 – 3 tbsp olive oil
1 tsp fresh lemon juice (to taste)
1 drop Basil Vitality
3 – 4 drops Lemon Vitality
chili flakes (optional, to taste)
sea salt and pepper (to taste)
FOR SERVING
French bread or other bread (sliced & toasted)
olive oil (to drizzle once served) & a fresh garlic clove cut in half
shaved or grated Parmesan cheese (optional, for serving)
INSTRUCTIONS
Place all the ingredients in a medium-size bowl (except the bread, olive oil, and garlic for serving) and mix well to combine. Check for seasoning and add more salt, pepper, and lemon oil, if desired.
You can serve immediately or place in the refrigerator to let the flavors blend for 1 – 2 hours or overnight.
To serve place the cut bread on a baking sheet and drizzle with a little olive oil. Toast the bread in the oven and remove when done and rub with the halved peeled garlic cloves, if desired.
Set the bread on a plate or platter and evenly spoon the tomato mixture covering the toasted bread.
Drizzle with a little more olive oil, if desired and top with a little Parmesan or feta cheese, and serve immediately.
For a lighter version, you can also serve the tomato mixture in lettuce cups, or it would also be great served over mixed greens or with fish or chicken!
What spring recipes are you craving? Or are you still enjoying all your winter favorites? Share in the comments and tag a friend who'd love this recipe!