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Blistered Cherry Tomatoes and Basil with Potato Bruschetta

Blistered Cherry Tomatoes and Basil with Potato Bruschetta

Ingredients:

For Blistered Tomatoes:
2 pints cherry tomato (halved)
2 tbsp canola oil
1 tsp sugar

For Potato Bread Bruschetta:
3 slices potato bread
2 garlic cloves
¼ cup olive oil

Finishing Tomato Basil Mixture:
3 tbsp Olive Oil
½ tsp balsamic
¼ tsp black pepper
½ tsp salt
1 tsp minced garlic
2 tbsp basil chiffonade

Instructions:

For Blistered Tomatoes:
1. In a large sauté pan, heat canola oil over high heat until hot.
2. Add 1 pint of the cherry tomatoes and cook for one minute, sprinkle the tomatoes with the sugar and cook for another minute.
3. Remove from pan, place in a medium size bowl and add uncooked tomatoes.

For Potato Bread Bruschetta:
1. Brush olive oil on both sides of each slice of bread.
2. Toast on both sides in grill pan or outdoor BBQ grill.
3. Rub with garlic clove, slice diagonally and set aside.

Finishing Tomato Basil Mixture:
1. In a bowl, combine all the ingredients and gently toss until evenly mixed.
2. Serve with grilled potato bruschetta


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