Recipies From Vanity Fair

Bruchetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.а Add basil and gently toss to distribute.а Give it a taste and add additional salt and pepper if necessary.а Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.аа Drizzle or brush some olive oil on top.а Place in oven for 8-10 minutes until just lightly toasted.а Remove pan from oven.а Slice garlic clove in half and rub cut side down on each piece of bread.а Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

Artichoke Bruschetta 

 Sally Blackham

1 6oz can of artichoke hearts drained and chopped

1 med tomato chopped 

1/2 c parmesan cheese 

1/4 c red onion chopped 

2 garlic cloves chopped 

 5 T mayo 

1 french baguette sliced

Mix above spread thickly on bread and broil till edges of bread are crisp.