Foodie Friday- Arrabiata Bruschetta

The word bruschetta is pronounced "broo-SKET-ta,' not "broo-shetta. It hurts my ears when I see commercials here muddying up an otherwise beautiful language. GRUNT.

I love things that pair well with wine!!! (Like you didn’t know this?) I have many ways to play with Bruschetta. I may be posting more of them along the way. We'll see. In keeping with the whole valentines week, (AND THE SONG) I'll stay on THEME.

Bruschetta is an almost instant dinner depending on your choice of toppings. Most people use as an appetizer, however, it really can be your meal. ( throw avocados on it and VOILA, it IS A MEAL!! LOL

This is a basic recipe, very quick & easy. We love the BAM effect of the red pepper flakes! Sometime I dont even bother toasting the breads... we just come in dipping into the bowl! bad girl...bad.

Happy Birthday Sheena! Have a wonderful day and I hope that you are treated as special as you are!

Arrabiata Bruschetta

8 ripe plum tomatoes, seeded and diced
1 tbsp finely minced garlic
1/2 cup chopped fresh basil
1/4 cup finely chopped fresh Italian parsley
1 tbsp fresh lemon juice ( ½ of a lemon)
1 tbsp extra-virgin olive oil
1 tsp finely minced fresh oregano
1/4 tsp crushed red pepper flakes
2 baguettes, cut in 1/2-inch-thick slices
6 cloves garlic, cut in half

In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours.
Heat oven to 350°F. Toast bread on a baking sheet.
While HOT, rub cut side of garlic on each slice; top with tomato mixture.