A few days ago I mentioned here that I would be posting my bruschetta recipe soon and that day has finally arrived.
This is one of my favourites and can be eaten as a meal on its own, but we had these as appetizers once those steaks arrived at our door with my daughter's boyfriend.
We had so much left over that I just stored the remainder in the refrigerator. Yes. This can be eaten again the next day, however, we ended up stirring the remainder into a bowl of freshly made whole wheat pasta and had it for lunch with grilled chicken.
The secret to a perfect bruschetta is to let it sit for a good 30 to 60 minutes before serving. The flavours of the garlic, basil and onions intensify as they infuse into the tomato's juices. The longer it sits, the better it tastes.
1 Large Onion - finely diced
2 Garlic Cloves - finely chopped
1 Bunch of Basil
Splash of Olive Oil
Salt & Pepper to taste