Christina’s Fajita Bruschetta
Hello Everyone! Welcome back to the one-stop source for food lovers everywhere. First off, let me apologize for my lack of posts this past month. I am going to point fingers at midterms and spring break for this one. I promise, it will never happen again.
Nevertheless, I have a great new recipe for you to try! It is my very own so consider this my patent. I basically wanted to try something new so I tossed together something that resembles Italian bruschetta! Try it out for yourself and let me know what you think. So far I have an A+ from Brian so I’m going to go ahead and give it a stamp of approval of being fun, easy and positively delicious!
– 1 yellow bell pepper
– 1 orange bell pepper
– 3 vine-ripened tomatoes
– 3 cloves garlic
– 1/2 yellow onion
– freshly grated Parmesan cheese
– 1/2 teaspoon oregano
– 1 tbs extra virgin olive oil
1. Slice half an onion into larger pieces and slice garlic cloves into thin slices
2. Toss the onions and garlic into a hot pan with extra virgin olive oil on medium-low heat
3. While the onions are sauteing, cut the peppers in half and remove the core/seeds.
4. Proceed by chopping the onions in about one inch cubes
5. Place the peppers in the sautee pan and dice the tomatoes in half inch pieces. Place them in the pan
6. Allow for the vegetables to cook so that the aromas marry together with the tomato juices
7. Meanwhile, place a half-baked French baguette into the oven on 400 degrees Fahrenheit for fifteen minutes (if you can’t find a half-baked baguette, just buy one freshly baked from a bakery so that it’s crunchy)
8. Slice the baguette into one-inch diagonal slices
9. Using a small spoon (tablespoon) scoop the bruschetta mix and place it atop the French bread slices. 10. Grate fresh Parmesan cheese on the bruschetta’s
Serve immediately and warm so that it does not make the bread soggy