Time: 10 min.
Complexity: easily
Servings: 6

Trisha Yearwood likes to serve bruschetta uncooked: the filling in a bowl with slices of toasted bread on the side. It's a convenient way to prepare the appetizer ahead of time, ensuring the toast doesn't get soggy from the juicy tomatoes, and guests will enjoy the crispy bruschetta.

Ingredients:

• 2 cups grape tomatoes of various colors, thinly sliced
• 3/4 cup finely chopped orange bell pepper
• 2 tbsp. l. olive oil
• 1 tbsp fresh lemon thyme leaves
• Half a clove of garlic, grated on a fine grater
• 1/4 teaspoon seafood seasoning, such as Old Bay
• Coarse salt and freshly ground black pepper
• Toasted baguette slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grape tomatoes, sweet pepper, thyme, Old Bay seasoning, toasts

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Preparation:

Step 1
• Gently toss the tomatoes with the bell pepper, olive oil, lemon thyme, garlic, seafood seasoning, 1/4 teaspoon salt, and a few grinds of black pepper. Serve on toasted baguette slices.

Votes: 1