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Bruschetta by Chef Clay Smith

2
Points® value
Total Time
10 min
Prep
10 min
Serves
8
Difficulty
Easy

Ingredients

Cherry tomatoes

2 cup(s), chopped

Scallions

1 medium, sliced

Garlic

1 clove(s), large, minced

Red wine vinegar

3 tsp(s), or white wine vinegar

Olive oil

3 tbsp(s)

Kosher salt

1 pinch(es), or 2 pinches (to taste)

Instructions

  1. In a bowl, add green onions, garlic and 1tsp of salt then mix gently.
  2. Add tomatoes, vinegar and basil into the bowl.
  3. Mix with hands while squeezing the mixture.
  4. Add olive oil and remaining salt, to taste
  5. Strain liquid into a separate bowl with a sieve or strainer and set aside to use as a vinaigrette at a later time.
  6. Serving size: 1/4 cup of bruschetta

Notes

For a fresh and flavourful tomato vinaigrette, let bruschetta sit for 5 to 10 minutes then drain liquids and set aside. Once made, the bruschetta mixture will keep in the refrigerator for approximately 5-8 days.

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