- 1 large tomato, seeded and finely diced
- hand full of basil leaves (I took about 20 since basil is in abundance in the garden)
- 1 small clove garlic, minced
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- pinch sea salt
- Pumpernickel loaf sliced 1/2" thick
- olive oil
- preheat oven to 450-degrees
- combine tomato, basil, garlic, 1 tsp olive oil, vinegar and salt in a bowl and mix thoroughly.
- brush one side of each slice of bread and toast in oven, oil-side down, for five minutes.
- Remove bread from oven, turn over and top with tomato-basil mixture.
- Return to oven for an additional two minutes.
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I've never used pumpernickel for brushcetta. This sounds wonderful. I am new to your blog but will be back often. I really like the food and recipes you share here. I hope you are having a great day. Blessings...MaryReplyDelete
Mmm, this sounds delicious! I have never thought about combining bruschetta with pumpernickel but I imagine it tastes great!ReplyDelete
I love bruschetta and crostini of all kinds...this looks wonderful. I love that you used pumpernickel...great idea!ReplyDelete
This sounds wonderful! I've never thought of doing bruschetta with pumpernickle--and pumpernickle is one of my favorites.ReplyDelete
For the rice noodles, I just cooked to al dente....I know their not "traditional" noodles, but it seemed to work for me. :) Hope that helps!
I have a wonderful homemade pumpernickel bread that would be perfect for this. Like everyone else, I never even thought of using it for bruschetta. Great idea Daniel!ReplyDelete
Hi, Dan. I'm jumping back in to answer your question regarding file powder. It tastes like a mix of thyme and sage. It is used as a thickener at the very end of cooking. Have a great day. Blessings...MaryReplyDelete
Ah bruschetta. So simple and yet so timeless. Absolutely delicious!ReplyDelete
thanks for the visitu can find fenugreek leaves in any indian store try it very tasty do follow my blog u will enjoy different indian recipes i also follow u on twitter bec i like ur bruschetta very much i will tryReplyDelete
I'm a huge pumpernickel fan. This is a great ideaReplyDelete
I love pumpernickel! Haven't had it in ages! This sounds delicious - a great way to give a new twist to bruschetta. Thank you for you kind comment!ReplyDelete