{"id":14946,"date":"2014-10-23T00:01:54","date_gmt":"2014-10-23T07:01:54","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=14946"},"modified":"2014-10-22T18:13:00","modified_gmt":"2014-10-23T01:13:00","slug":"jeffs-bruschetta","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/jeffs-bruschetta\/","title":{"rendered":"Jeff’s Bruschetta"},"content":{"rendered":"

\"Jeff's<\/a><\/p>\n

Years ago, I taught Jeff how to make homemade garlic bread after finding some offensive frozen stuff in our apartment’s freezer. (It may have not been his, because at the time we had a few roommates, but I was disgusted either way and vowed to set him straight.) Over the years, I have become inept at making it, but Jeff has perfected it, leading people to request him to bring it to parties, events, and it’s even become a staple at Thanksgiving. (He has also added cheese to it, god bless him.)<\/p>\n

Recently we had a dinner party at Megan and Mitchell’s, where we brought the food and cooked for them at their house! It was very fun, and George did a great job planning out who was to make what – and Jeff got assigned bruschetta.<\/p>\n

After maintaining that it was essentially jazzed up garlic bread, Jeff got to work making some deliciously toasted bread, topped with fresh tomatoes, basil, and just a little parmesan cheese.<\/p>\n

\"Jeff's<\/a><\/p>\n

Here’s what you need to make this quick and easy bruschetta for your next dinner:<\/p>\n

1 baguette, sliced in about one-half to one inch pieces
\ngarlic
\nbutter
\ntomatoes of your choice (we used cherry tomatoes)
\nfresh basil, julienned
\nparmesan cheese, grated
\nbalsamic vinegar<\/p>\n

Here’s what you do: put your oven on broil. Then, cut up your baguette. Melt butter and add in minced garlic. You can do this at whatever intervals and amounts you want – we love garlic, so we used about a one-to-one ratio (I know, call us crazy.)<\/p>\n

Smear that onto each piece of bread, then toast until just crispy and browning, about five or so minutes (but watch the bread because it can burn quickly!)<\/p>\n

Meanwhile chop your tomatoes (in quarters or bite-size pieces) and julienne your basil. When the bread comes out of the oven, top each piece with some tomato, basil, and a sprinkle of parmesan cheese. Drizzle the whole thing with balsamic vinegar, and you’ve got an impressive looking, vegetable touting appetizer to eat while you wait for dinner to be ready!<\/p>\n

\"Jeff's<\/a><\/p>\n

I have a feeling this is going to become a staple, and that Jeff will be the only one who can make it…<\/p>\n","protected":false},"excerpt":{"rendered":"

Years ago, I taught Jeff how to make homemade garlic bread after finding some offensive frozen stuff in our apartment’s freezer. (It may have not been his, because at the time we had a few roommates, but I was disgusted … <\/p>\n

Read More<\/div>\n

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