Let’s Eat: Bruschetta two ways for lazy summer days
By Heidi Sutton
Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil.
Take this delicious appetizer one step further by turning it into a delicious and hearty meal with a bruschetta chicken bake.
Fresh Tomato Bruschetta
YIELD: Makes 4 servings
INGREDIENTS:
1 pound tomatoes, diced
1⁄2 cup packed fresh basil leaves, minced
5 tablespoons extra virgin olive oil, divided
2 large cloves garlic, minced
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
16 slices Italian bread
DIRECTIONS:
Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.
Fresh Tomato Bruschetta Chicken
YIELD: Makes 6 servings
INGREDIENTS:
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped fresh basil, plus additional, for garnish
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
1 large onion, thinly sliced
1 large jar marinara sauce
2 cups multi-colored grape tomatoes, halved
2 stems cherry tomatoes on the vine
1/2 cup shredded Parmesan cheese
2 tablespoons balsamic glaze
DIRECTIONS:
Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
