Bruschetta

Blender Bruschetta 

Into the VitaMix 

1/4 (+) cup olive oil
2 cloves garlic
20 leaves basil
pinch salt
1 large tomato

Blend until smooth and frothy.  Stop here for an AMAZING salad dressing. or for a chunky Bruschetta add

3 -4 large tomatoes (quartered) 
pinch salt

Pulse on and off until tomatoes are evenly chunked.  

The rich tomato-y goodness that tops Bruschetta in the traditional Italian recipe is so very versatile. Here are a few tips and recipes for an abundance of garden fresh tomatoes.

Bruschetta

6 -8  tomatoes, diced
12 basil leaves, julienned
4 cloves of garlic, thinly sliced
1/4 cup olive oil
1 tsp salt

Dice fresh tomatoes and place into a quart mason jar.  Add basil, salt, garlic and olive oil.  Seal the jar and toss until ingredients are mixed.  Refrigerate for up to 10 days.


Tips

• Leave 1 inch head space in the jar before sealing so the mixture can be easily mixed.  
• Layer different varieties and colors of tomatoes for a beautiful presentation.  If layering, add garlic and basil after each layer of tomato. Add salt and olive oil at the end and mix by gently turning upside down a couple of times.  
• Serve with fresh cubed mozzerella 
  
• Serve over warm pasta for a delicious un-cooked pasta sauce