Wednesday, November 3, 2010

Tomato Bruschetta

One of the small gifts to surface during the popularity of fresh Italian cuisine is the popularization of crostini. Crostini is sliced, oiled, and baked French or Italian bread. The dish was originally created to use up stale bread. This version, topped with vine-ripened tomatoes , is perhaps the most popular.

Makes 4 to 6 slices
Garlic - 1 to 2 cloves, minced
Extra-virgin olive oil
French or Italian bread - 4 to 6 slices
Vine-ripe tomatoes - 2, chopped or sliced
Salt and Pepper
Balsamic vinegar - a splash
Fresh basil leaves

1. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides.
2. Bake at 400 degrees F for 4 to 5 minutes. Remove from the oven.
3. Drizzle a small amount of olive oil over tomatoes. Sprinkle with salt and freshly ground black pepper. Add splash of vinegar. Arrange tomatoes on top of toast. Top with basil leaves and serve.

Variation – sliced Buffalo mozzarella cheese can be added on top.

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