By October 23, 2018 February 12th, 2019 No Comments
Bruschetta with Chilean Carmenère by Root: 1


(For 4 servings)

Prep time: 15 min
Difficulty: easy
Cannot be frozen

What you’ll need
  • 3 tbsp extra-virgin olive oil, plus extra for brushing
  • 1 tbsp lemon juice
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 4 vine tomatoes, cored, seeded and diced
  • 1 small baguette, cut into eight 1″ thick slices
  • 1 small bunch basil, leaves only, finely sliced
  • kosher salt
  • freshly ground black pepper

1 Whisk together olive oil, lemon juice, shallot, garlic and some salt and pepper to taste in a mixing bowl.

2 Stir in diced tomato. Readjust seasoning to taste with salt and pepper as needed.

3 Preheat broiler to hot. Lightly brush baguette slices with olive oil before toasting under broiler until golden-brown, turning once, about 1 minute per side.

4 Remove from broiler and let to cool briefly. Carefully spoon bruschetta mix on top and garnish with sliced basil before serving.


Serve with a glass of Root: 1 Carmenère.

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