Remember my attempt at growing some new herbs this year? These are the only survivors:
They’re not looking so great. Enter my craving for bruschetta. I like bruschetta made with oregano, but sometimes I’m just in a mood for basil. Seeing as how mine isn’t fit to eat, I subbed it out for some Olive Orchard basil oil in this batch. Perfect substitute.
I like mine super soupy so I can pour those garlicy-basily-tomatoey juices all over the toast.
Basil Oil Bruschetta
- 3 tomatoes, chopped
- 3 cloves of garlic, chopped
- Basil olive oil, to taste (4-5 T is where I ended up)
Combine all, and serve with toasted baguette slices.