Here is a recipe I adapted from Tuttorosso’s Garlic Tomato Bruschetta. I wanted to make an appetizer for everyone to snack on while waiting on the Turkey for Thanksgiving…but you have to do a test run, right? I mean…what if tomatoes, basil, goat cheese, and balsamic glaze tasted horrible together? I couldn’t bare the embarrassment! 🙂
This is our first Thanksgiving spent at home with our family. In all the year prior, Nate has been working in the restaurant on Thanksgiving…causing me to either miss out on the family meal because I felt guilty leaving Nate behind -OR- going to the family meal and having to say over and over “No, he isn’t here, I’m here alone. He is at work.” So to say we are feeling thankful for the way our lives are at this moment is an understatement! And we will never take for granted being able to cook a fabulous meal together on a holiday!
Don’t forget to enter daily for Tuttorosso’s three-week promotion starting November 19, during which they will be giving away 1,000 aprons per week, a daily drawing of one heirloom wooden spoon and the grand prize, a Martha Stewart Cookware set. Just go to http://www.facebook.com/tuttorossotomato to enter.
Tuttorosso was kind enough to send me a variety gift pack of tomatoes, an apron, wooden spoon (which are best for sauces) and recipes to use and post on my blog. Below is the second recipe I adapted from their website…
1 loaf sourdough bread, or Italian bread, sliced 1 inch thick
4 tablespoons extra virgin olive oil
1 (28 ounce) can crushed tomato
1 4 oz log on goat cheese
8 tablespoons fresh chopped basil
Salt and black pepper to taste
5 garlic cloves, thinly sliced
*optional* Balsamic glaze
Brush bread slices with olive oil and broil on each side until toasted.
In a small bowl combine the tomatoes, basil, salt, pepper, and garlic. Use immediately or cover and let chill in the fridge over night.
Spoon tomato mixture onto the toasted bread and crumble goat cheese on top. Drizzle the balsamic glaze for an extra zing of flavor.