Bruschetta
Bruschetta
Posted by CorisCookin at recipegoldmine
com 6/18/01 10:54:23 am
Here is my own version of that Italian favorite Bruschetta:
3 cups peeled seeded and chopped tomatoes
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal “glug”)
1 tablespoon balsamic vinegar
1 baguette (any French bread would work, but the skinny crusty
baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl
Refrigerate for about 30 minutes
For basil, a chiffonade works best for this recipe
To do this, stack fresh basil leaves one on top of the other until you get several leaves
Then roll up the leaves
Slice very thin slices off of the little roll of leaves
You will get a very thin shredded look to the basil without bruising the leaves
Slice baguette on the diagonal in thin slices
Rub slices of bread with remaining cut garlic clove
Lightly brush slices with olive oil and grill bread on your outdoor grill until toasted, and have grill marks
Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
Great on a summer afternoon
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