Red Carpet Ready Red Hot Bruschetta
Makes 6 pieces
2 cloves garlic, peeled/sliced thin
5 baby or cherry tomatoes, diced
1 large roasted red pepper, sliced thin
handful of fresh basil, chopped
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 tsp spicy harissa (or sub with red pepper flakes or cayenne)
dash of ground black pepper
dash of salt
1/4 a baguette, sliced into 3/4″ rounds (enough for 6 slices)
olive oil for toasting bread
1. Toast the bread in a splash of olive oil until the edges crisp
and brown. Set aside.
2. Chop your ingredients. Combine in a bowl.
3. Plate your bruschetta by spooning a Tbsp of mixture over each
bread slice. Serve! Pour extra mixture in a separate bowl with a
spoon or make a few more rounds.
Your question and comments are welcome