SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 
with ingredients I generally have on hand...

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.

Bake: 10 Mins.

INGREDIENTS

Sourdough:

Click here for recipe:
sourdough baguette

1 (12") sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

Spread:

1 smashed avocado

Bruschetta:

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)

3 large fresh basil leaves, julienned

1 tablespoon balsamic vinegar

1 tablespoon Mazola oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Garnish:

Feta cheese crumbles

METHOD

Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

SANDRA'S OVEN-ROASTED TOMATO BRUSCHETTA

The mouth-watering scents while roasting are second to none,

which provides for a super flavorful appetizer

served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)

Prep: 5 Mins.

Roast: 1-1/2 Hrs.

INGREDIENTS

Sandra's Homemade French Bread Recipe
[Click here...]

2 (14.5-oz cans) organic stewed tomatoes, drained

3/4 cup finely chopped red onion

1 tablespoon dried basil leaves

1 teaspoon dried oregano (or 1/2 teaspoon ground)

1/4 cup olive oil

2 teaspoons granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Finishing addition:

--1-1/2 teaspoons red wine vinegar, to finish topping

--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)

            [Click here for Sandra's Homemade French Bread recipe]

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...

Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...

Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!

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Tip:

To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.