Tomato and Basil Bruschetta Recipe #44232
My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.
by BothFex
45 min | 10 min prep
SERVES 4
- 6 roma tomatoes, diced
- 2 cloves garlic, chopped
- 2 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 1/4 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 8 slices Italian bread, cut about 1 inch thick
- 2 tablespoons grated parmigiano-reggiano cheese
- Whisk together chopped garlic, vinegar, salt, pepper, and basil.
- When combined slowly drizzle in oil.
- Add tomatoes and let sit for 20 minutes at room temp.
- Meanwhile back at the bat cave, toast the bread.
- This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
- When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
- Place the bread on a cookie sheet and top with tomato mixture.
- Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
- Serve immediately.
- The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
- Enjoy!
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5 stars