Bruschetta Cups

July 25, 2013

I am finally getting some tomatoes in my garden, but they are all still green. However, the the farmers market where I have been getting my share have been wonderful! I have to do a little bragging. I think I make the best bruschetta topping. If you don't believe me, try this recipe of mine and tell me what you think. I took this recipe and put it in some Tostidos scoops. The only problem with this though is sometimes the tortilla cups get a little soggy if you go overboard on the balsamic (which I do sometimes, since It is soooo good). You can leave the bruschetta topping though on the side for your guests to add to their cups or on toasted baguettes. bruschetta cups2Bruschetta Topping 1 C grape tomatoes, 2 TB virgin olive oil, 2 TB shredded parm cheese, 1 TB Balsamic vinegar, 1 TB fresh basil, 3/4 tsp. salt, 1/2 tsp. pepper and 1 garlic clove. Place all ingredients except garlic in a food processor. Chop coarsely. Transfer to a small bowl and add garlic. Stir. Seve ¬†on toasted french bread or a pepper cheese bread, scoops. You will also see tomato skewers around the outside of the platter here. I skewered halved cherry tomatoes, and fresh ¬†mozzarella pearls and then drizzled a reduced balsamic vinegar over the top and sprinkled fresh, roasted basil.