Nearly 50 years of food prep has led Stick Chick to a stark conclusion. She is no chef. So it is a shock that she modified a bruschetta recipe making it the quintessential appetizer. She calls it Crack on a Shingle.
It will take about 10 minutes to make and will disappear like Samantha Stevens caught in a typhoon.
You will need:
6-7 Fresh, ripe heirloom plum tomatoes no GMO’s
2 minced cloves garlic
1 Tbsp. extra virgin olive oil
1 tsp. Trader Joe’s Balsamic Glaze
6-8 chopped fresh basil leaves
1 loaf of fresh sourdough bread or French baguette
1/4 c. extra virgin olive oil
• Boil a small pot of water.
• Wash and core tomatoes.
• With a slotted spoon, drop into the boiling water for one minute (or less if the skin splits.)
• Remove and let tomatoes cool.
• Peel off skins.
• Cut into sections and remove most seeds; then dice.
* People with OCD tendencies: Go ahead and remove all seeds. This is a no judgement zone. Note this may add 5 minutes to prep time.
• Preheat oven to broil (top rack) at 450 degrees.
• Slice bread into easy-to-hold pieces.
• Brush one side of each slice with olive oil.
• Toast in oven 5-6 minutes until golden brown.
• In a bowl add:garlic, basil, olive oil, and balsamic glaze to diced tomatoes.
• Remove toast from oven and cover with bruschetta mixture.
Serves 2 people well. Serves 3 people slightly less well and 2 of them will have to concede the last bite to the person with the puppy dog eyes and pout. 4 people will just fight over it, so double the recipe.