WEST ST PAUL, Minn. — If you are looking for a new summer staple to bring to the next backyard BBQ, or whip up before visitors come over... how about a fresh bruschetta?
Brian Rubenzer of Jameson's Irish Bar in West St. Paul joined KARE 11 Saturday with an easy one you can add to an entree, or serve on a flatbread as a snack.
RECIPE: Roasted garlic bruschetta
- 2 beefsteak tomatoes, small to medium diced
- 1/4 cup of roasted rough chop garlic in olive oil
- 1 tablespoon of fresh raw garlic minced
- 1/4 cup of fresh chopped basil
- 1/4 cup of fresh small red onion diced
- 1/4 cup of balsamic vinegar
- salt and pepper to taste
Options:
- Make it on flatbread with goat cheese, arugula, truffle and balsamic glaze
- Make it on grilled chicken with melted chevre and balsamic glaze
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