Happy Thursday! I can't believe another week has come and gone and it's almost the end of October already too. The crisp cool air is unmistakable now so I've had to pull out my coat, boots and hats. The days are growing shorter as they do every year, beckoning winter. It's beginning to feel like the perfect soup weather over here. Pull out your fuzzy socks and turn on the fireplace and then cook up some soup for warmth and comfort. It's the perfect antidote to the cold weather. I've shared my fill of hearty soups over the years, some of the ones I love most are my Roasted Garlic Zuchinni Soup, Tomato Basil Orzo Soup with Grilled Cheese Croutons and of course my Chicken Soup with Matzo Balls is not to be beat when the weekend rolls around.
Whenever I cook soup as a part of dinner I kind of get stuck in a rut in regards to what side dishes to serve along with it. Soup feels filling at first but give it 15 minutes and you'll probably feel hungry again. Salads are always a good choice and garlic bread is usually my first thought. I almost always end up throwing together some brown sugar fries too. Today I am offering another option that is usually my next choice after garlic bread. It takes no time to throw together, the flavors work wonderfully together and you end up with a impressive appetizer to serve to family and guests. If you can cut up bread and veggies you can do this. Bruschetta is a traditional Italian dish. Although there are many different variations to choose from utilizing mushrooms, all sorts of cheeses and vegetables too, tomatoes are most commonly used. Those are the ones you'll be served when ordering from most dairy restaurants. Keep in mind that you can do this any way you like so if you want to keep it non dairy skip the cheese and any of your favorite veggies can replace the tomatoes if your not a fan. I've been serving this in my house for years and first put the recipe out when I'd just started blogging. I'm bringing it back today, here's the recipe:
I Baguette/French Bread Cut Diagonally into 1 Inch Slices
1 Large Tomato, Chopped
1/8 Cup Olive Oil
1 Red Onion, Chopped
2 Fresh Cloves of Garlic, Chopped Small
1/8 Cup Balsamic Vinegar
1 Teaspoon Fresh or Dried Basil and Parsley
Salt and Pepper, to taste
1 Tablespoon Parmesan Cheese
1. Slice your french bread.
2. Preheat oven to 350
3. Brush each slice of bread with some olive oil and place them on a foil lined baking sheet. Place them in the oven for a few minutes and allow them to crisp and toast a bit but not burn of course.
4. Cut up your tomato, red onion and garlic and put them all in a medium sized bowl. Add whats left of the olive oil, the balsamic vinegar, basil, parsley and some salt and pepper. Mix to combine.
5. Remove the toasted bread slices from the oven and top them each with a tablespoon or so of the tomato mixture. Sprinkle each one with some parmesan cheese and serve right away.
What do you like to serve alongside soups? Leave me a comment letting me know, I would love to get your ideas!
Thanks for stopping by!
Don't forget to follow me with Bloglovin'
You can also follow me with: