How to Make Don't-Fence-Me-In Bruschetta ~ Something Special

You may remember me sharing with you our discovery of the "We Olive" shop not too long ago. Hubby and I were pretty excited with our new found bottles of "liquid gold"! But what to do with the "Blood Orange" and "Jalapeno Garlic" flavored oils once we got home? True to the don't-fence-me-in-with-a-recipe cooks we're becoming, we leaned slowly into the open fridge to seek out which tasty morsels would jump out at us pleading to be given a soothing bath in the new flavored olive oils we carted home. There they were: Ms. Juicy Red Tomato and Mr. Cool Crisp Onion, with little savory garlic cloves popping up from behind. At the very same moment "BRUSCHETTA" came rolling out of our salivating mouths in a low anticipatory tone. Something special was about to happen! Something very special indeed.

I wanted to share this recipe with you in case you needed an easy, playful, appetizer for your holiday dinner. Find a way to make it your own. Add some finely chopped basil, or mix a little fresh orange juice into your everyday olive oil for a refreshing change. Or maybe you have some other wonderfully flavored olive oil you can use. If so be sure to tell me about it. In the summer I'll be adding lime juice to a "Margarita Bruschetta" to go along with a white sangria. Whatever you do, don't be fenced in!

Enjoy!

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Don't-Fence-Me-In Bruschetta
Dishin' In The Kitchen

What You'll Need:

1 Large Beefsteak Tomato, 1/4 inch dice

1/4 of a medium size sweet onion, diced finer than the tomato

2 Tablespoons of Olive Oil - plain or flavored
(we used Blood Orange in one bowl, and Garlic & Jalapeno in another)

1 Sour Dough Baguette cut into 12, 1 inch thick slices that are 2 inches across (approx.)

Pinch of Kosher Salt (1/8 teaspoon)

What You'll Do:

. Preheat oven to 400 degrees

. Lightly coat baking sheet with cooking spray (helps to brown bottom of bread slices)

. Place baking sheet in oven for 6-8 minutes, until bread doesn't have any "give" - it should be hard

. Dice tomato

. Dice onion

. Combine tomato, onion, and olive oil in a medium sized bowl - stir until mixed well 

. Salt to taste (we toss in 1/8 tsp of kosher salt)

. Let mixture sit @ room tempurature 10-15 minutes

. Cut garlic in half to create two flat sides.

. Rub flat side of garlic on each slice of toasted bread.

. Scoop a Tablespoon of tomato & Onion mixture on top of 12 toasted bread slices

. Serve and Enjoy!

This recipe serves four people as a light appetizer. If your crowd is larger than 4, or a hungry group, double or triple the recipe.