17 May 2016 thumb Recipes Bruschetta Variations

I live in Italy and this is the recipe I use when I make bruschetta (pronounced “brusketta”).

You’ll need:
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette or similar Italian bread
1/4 cup olive oil

1) Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice.
2) Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3) While the oven is heating, cut the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, balsamic vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4) Slice the baguette on a diagonal about 1/2 inch thick slices. Toast on a griddle for 1 minute on each side. Rub some garlic onto the bread and add half a teaspoon of olive oil on each slice.

Place the bread on a serving platter (olive oil side up) and place some tomato mix on each slice of bread and serve. It’s best to add the tomato right before serving so that the bread doesn’t get soggy.

Reference:
1. 12 Easy Bruschetta Appetizer Recipes – Rachael Ray
2. Martha Stewart's 10 tasty bruschetta variations – today > food …