Bruschetta English Muffins Recipe
1 package of 12 English Muffins
1 large can plum tomatoes
2 or 3 whole garlic cloves
1 tablespoon chopped garlic
1 tablespoon chopped fresh oregano
1/3 cup chopped fresh basil
1 tablespoon balsamic vinegar
2 tablespoon olive oil
Salt to taste
Pepper to taste
Chop garlic cloves to make one tablespoon chopped garlic. Split English Muffins. Brush muffin halves with olive oil and lightly toast in broiler. When muffins are cool to the touch, rub whole garlic clove over each muffin. Chop tomatoes. Mix chopped tomatoes with garlic, oregano, basil, balsamic vinegar herbs, salt and pepper in large bowl. Let sit at room temperature for 15 minutes. Spoon over lightly toasted muffins. Drizzle olive oil over top. Serve.
To make a meal, add sliced beef or chicken and add a green salad. For a meatless meal add grilled eggplant or grilled mushrooms as your sides, along with a green salad.
These tasty English muffins can be the centerpiece of your brunch menu. Just serve with an omelet and a slice of melon or a couple of pineapple rings. Great with a spinach salad. This makes a beautiful luncheon presentation. Your drink of choice for this meal, champagne of course. Other drinks to serve are orange or tomato juice, cranberry juice with a little plain seltzer is delicious and elegant. However you serve English muffins bruschetta, it is bound to become a favorite.
Makes 6 or 12 servings (1 or 2 halves per person)
If you do not want to make the tomato topping a tomato topping mix made especially for bruschetta. I have found a brand that is hearty and tasty. Try Elki brand, there are several flavors but mine if Piquillo Jalapeno Bruchetta topping. This is perfect for a hot chicken wing dip also. If your wings are hotter than you like them, use mix as, if not add a couple of shakes of hot pepper sauce to the mix.
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