48 minutes ago
Friday, June 26, 2009
Here is my basic tomato bruschetta recipe.
Pronounced BRU-SKETTA, please.
This is probably one of the first things I learned how to make when I was a teenager.
You can use any variety of tomatoes. Cherry, Heirloom, Roma or whatever you have.
I like to use Roma (also known as plum) tomatoes because they don't seem to get mushy, they have less moisture than other tomatoes.
I have seen people add kalamata olives or onions. Not me.
Here is my recipe. SO good and SO easy.
Simple Tomato Bruschetta: makes a lot
6 Roma (plum) tomatoes, chopped
1-2 garlic clove, minced
1/4 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar
2 tbsp olive oil
Add your chopped tomatoes to a bowl and sprinkle with kosher salt.
Add the rest of your ingredients and mix together. You can make this hours ahead and keep on the counter at room temperature.
For the bread:
Slice a good baguette or ciabatta on the bias into slices, and drizzle with a little olive oil.
On a baking sheet, toast your bread slices at 400 degrees for a few minutes, watch that they don't burn.
Split a peeled garlic clove in half and while the toasts are still warm, rub the garlic half all over the top of the toasts. This will release the oil from the garlic and coat the bread.
Now you are ready to spoon your tomato mixture on top of the toasts.
Arrange on a platter and serve!
The perfect summer appetizer!