Classic bruschetta that has been warmed slowly in the crock pot and allowed to cascade over a fresh slice of toasted baguette. Fresh basil and olive oil really put it over the edge.
Bold statement for a little southern girl, right? Well, I stand behind it! I love classic bruschetta in the warmer months, cool and crisp, just perfection. But I was craving this tastiness in the middle of winter and needed to up the comfort factor.
So, my next thought was obviously, “let’s throw this stuff in the crock pot for a couple of hours and see what happens.” Am I crazy? I’m crock pot addicted this time of year. Well, it worked so how crazy can I be?
The only downside to letting everything stew in the slow cooker for a couple of hours was that quite a bit of liquid collected on the bottom. I resolved this by straining the liquid out then returning the tomato mixture to the slow cooker insert (the bowl of the slow cooker).
After I folded in the fresh basil it was a total bowl of comfort and warmed us up on a cold winter night. Even my three boys loved it. Especially my middle one, Booger, who snuck the bowl away when I turned my back and ate it straight with just his fingers. Good thing I caught him before he had more than a couple of scoops – I’m pretty sure.
Bruschetta is one of The Hubster’s favorite because the star of the dish is tomatoes. He can eat a tomato whole with a sprinkle of salt (sometimes garlic salt) and call it snack time. I love tomatoes but I definitely can’t eat them like that. I guess that’s where Booger gets it, like father like son.