Bruschetta With Chips And Toast Recipe
48 ounces of fresh roma tomatoes in olive oil, fresh basil, garlic, balsamic vinegar served with house made garlic toast and fresh fried tortillas
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Ingredients
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Bruschetta Topping
Garlic Toast
Fresh Fried Tortillas
Method
Bruschetta Topping Preparation
- 1
Prepare the Tomatoes
Dice the 48 ounces of fresh roma tomatoes and place them in a mixing bowl.
- 2
Add Flavorings
To the diced tomatoes, add 4 tablespoons of olive oil, 1 cup of chopped fresh basil, minced garlic (from 4 cloves), 2 tablespoons of balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well to combine.
- 3
Let it Marinate
Allow the bruschetta mixture to sit for at least 15 minutes to let the flavors meld together.
Garlic Toast Preparation
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
- 6
- 7
Bake the Toast
Place the baguette halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until golden and crispy.
Fresh Fried Tortillas Preparation
- 8
Heat the Oil
In a deep skillet, heat 2 cups of vegetable oil over medium heat until hot.
- 9
Fry the Tortillas
Once the oil is hot, carefully add the corn tortillas one at a time, frying them for about 1-2 minutes on each side, or until golden and crispy.
- 10
Drain and Cool
Remove the fried tortillas from the oil and place them on paper towels to drain any excess oil. Sprinkle with salt if desired.