|
Bruschetta
Servings: 6
 |
| Ingredient |
Amount |
Measure |
Preparation |
| Ripe Tomatoes |
2 |
Pounds |
Coarsely Chopped |
| Torn Basil Leaves, Firmly Packed |
1 |
Cup |
|
| Extra-Virgin Olive Oil |
2 |
Teaspoons |
|
| Red Wine Vinegar |
1 |
Teaspoon |
|
| Garlic, Pound into paste with 1/2 Tsp salt |
1 |
Clove |
| |
 |
For the Bruschetta
-
In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add garlic paste according to taste and blend well. Season with salt and pepper. Let stand at room temperature for 2 hours, if possible.
-
Prepare a medium hot charcoal fire. Cut the middle portion of the round loaf into six long slices, each about 3/4 inch thick. Cut these slices in half.
-
When the fire is ready, place the 12 slices over it in a single layer. Cook, turning once, until the outsides of the bread are golden brown (with grill marks if possible). Check frequently to make sure the bread doesn't burn.
-
Rub the toasted bread with smashed garlic cloves, Place the slices on a large platter in a single layer and sprinkle each slice with 2 teaspoons of olive oil, breaking the surface of the bread lightly with a spoon to soak it in. Season with salt. Turn the slices over and repeat the oil and salt procedure. Let the slices sit for 10-15 minutes.
-
When ready to top the bruschette, drizzle each slice with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. Strew the tomato mixture over the bruschette. Serve immediately.
|
Bruschetta
