Winter Tomato Bruschetta
Spice Profile: basil, marjoram, oregano, rosemary, sage, thyme
Get some crusty bread or purple radish, sharpen your knife, and try this winter style of bruschetta.
With a very sharp knife, coarsely chop one onion, one to two tomatoes, and a handful of spinach. Combine them in a bowl with the full spice pack, (2 tsp Stock+Spice A Winter Tomato). Add 3 Tablespoons of olive oil and 2 Tablespoons of balsamic vinegar. I do not usually feel the need to add vinegar to my bruschetta, but I want to give the tomato a little extra kick. Gently stir, and add salt to taste. Toast up pieces of bread, and if you have garlic, (and desire), peel a clove of garlic and scrape it across the bread. Serve the tomatoes on top! Alternatively, and deliciously, a gluten free approach would be to wash and cut into thin disks the purple radish and serve the tomato mixture on top of that.
Enjoy!
