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 Tomato Bruschetta | Status Approved | | Name |  Tomato Bruschetta | | Category | Appetizers & Snacks | | Serves/Yields | 6 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 10m | | Cook Time | 2 | | Introduction | | (Say brew-sket-aa) Ok that's our Italian lesson. I hate hearing that word mispronounced. This is an easy, yet very tasty recipe that is a perfect way to start almost any meal. I have served these as appetizers at family barbeques, as well as at more formal dinner parties. The only key is to use very tasty tomatoes. I find that unless tomatoes are in season, the small grape or cherry tomatoes have the best flavor. | | Ingredients | | Bruschetta:
1 Loaf crusty Italian bread or baguette
2 Cloves_Garlic
1/2 Cup extra_virgin_olive_oil
Tomato Topping:
3 Cups ripe tomatoes , cut to a medium dice
Salt & Pepper to taste
2 Tablespoons olive oil
3 Tablespoons fresh, chopped basil | | Directions | | Step: 1 | Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. | | Step: 2 | Top with the tomato mixture and serve immediately. Variation: Add 1 Cup coarsley diced fresh mozzarella to the tomato mixture. After placing the topping on the prepared bruschetta slices, place the bruschetta under the broiler for a minute or two to slightly melt the cheese. Delicious! Note: By grilling the bread before adding the oil or garlic, you are able to keep the toasts crisp, despite the topping. | | Nutrition Information | | Not available |
Time submitted: Monday, October 18. 2004 at 15:50:19 Contributed By: guido
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