As part of the August OAMM Menu was a recipe for Creamy Rigatoni with Chunky Tomato Vinaigrette. When I made it I had so much extra of the tomato mixture that I froze it separately to save for making some bruschetta in the future. I recently defrosted the tomato mixture and put it to use in this recipe. Here is how you can make it from scratch.
Tricia @ Onceamonthmom.com
- 2 tomatoes, diced
- 1 small red onion, diced
- 3 Tablespoons Balsamic Vinegar
- 1 Tablespoon Olive Oil
- 8 oz Fresh Shredded Parmesan Cheese
- 1 baguette
- Olive Oil
In a small bowl mix Tomato Mix ingredients. Set aside (Best if marinated in refrigerator for at least an hour, but not necessary). Preheat oven to 350 degrees. Slice baguette into slices and set on a cookie sheet. Brush each piece of bread with olive oil. Place a spoonful of tomato mixture onto each slice of bread. Sprinkle Parmesan Cheese on top of each slice. Place in oven for 5-10 minutes or until heated through and slightly browned. Serve.
You can most definitely make the tomato mixture and freeze it. I would not prepare the bread and then freeze it as it will likely become mushy. To serve, defrost tomato mixture and proceed with above instructions.
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