Bruschetta, correctly pronounced in Italian as bruˈsketta, is an antipasto consisting of grilled or toasted peasant bread with a topping. In this case, we are using tomatoes or pomodoro.
|Prep Time||30 Minutes|
|Cook Time||8-10 Minutes|
- 1 loaf peasant bread sliced
- 2 large tomatoes
- 1 clove garlic
- 1/4 cup olive oil plus 3 T
- 7 large basil leaves chiffonade (see how to)
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Place the slices of bread in a single layer on a parchment-lined cookie sheet. Drizzle with 3 T olive oil and toast in a 400 degree oven until golden, 8 to 10 minutes to make crostini.
- Meanwhile, cut the tomatoes in half, remove the seeds by squeezing them over the sink.
- Finely chop tomatoes and put them in a bowl with basil and 1/4 Cup of olive oil. (See "how to Chiffonade" for instructions.
- Add salt and pepper.
- Immediately after removing crostini from oven, sprinkle with salt then rub each slice on one side, with a garlic clove. Top with tomato mixture and serve.
The key to this being a really delicious bite is to make sure the tomatoes are home grown, really ripe and that they have never been refrigerated. In addition, keep it simple. The Italians like few ingredients in their dishes so the main attraction shines vibrantly, in this case, the tomato. Skip the onion, balsamic vinegar and added garlic that many recipes have. © Galley Chef All Rights Reserved