5 - 10 Minutes
Cook Time:
1 - 1 ½ Hours
Total Time:
1 - 1 ½ Hours
Serves:
8 Servings
Calories:
200 Calories Per Serving
Ingredients:
- 4 - 5 Roma Tomatoes, diced into about ¼” cubes
- 1 Garlic clove, minced
- ¼ cup Fresh Basil, chopped
- 1 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- ¼ cup Parmesan cheese, grated
- 1 Baguette 1 Loaf Baguette
- ½ tsp of Hatch Red Chile Spice Blend
- ½ tsp of Hatch Red Chile Table Seasoning
Instructions:
1. Mix Ingredients
In a medium-sized bowl, toss and mix all of the ingredients, excluding the baguette.
2. Coat all the Veggies
Make sure that all the vegetables are evenly coated with the oils.
3. Cover
Cover and set aside at room temperature for about an hour to allow flavors to blend.
4. Drain
After an hour, drain excess juices. Should be moist but not watery!
5. Toast the Baguette
Slice and toast the baguette in a skillet, add some butter to the slices to get them golden brown.
6. Serve
Spread bruschetta on sliced, toasted baguette and enjoy!
Recipe by Chris Lang Inspired by Fresh Chile Cookin' Recipe Group member Gloria Lee.
Appetizer
Cuisine:
Italian
,Spicy Bruschetta
,Easy Bruschetta