We have all made or at least had brushetta before. There are so many different ways to top a piece of brushetta. Until today, after a good friend shared her secret to brushetta with me, I had always toasted my rounds of baguette in the oven. This made for a very crisp base for my topping which I thought was great. Today, I tried my new friends method and I will never prepare it any other way. She pan seared her baguette rounds in a very hot pan with Olive oil until golden brown on each side. It was AMAZING instead of crisp all the way through it was crispy on the outside and so wonderfully soft in the middle.
I topped mine with a combination of chopped Roma tomatoes, yellow peppers, garlic, fresh basil, extra virgin olive, balsamic vinegar, salt and pepper.
What a quick vegetarian appetizer!!!
Enjoy
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