Monday, June 13, 2011

Bruschetta with Tomatoes and Basil

This recipe is the simple and classic rendition of bruschetta. I'm not a huge fan of tomatoes, but I absolutely love this appetizer- its so fresh and perfect for any occasion, especially in the hot summer!
Bruschetta with Tomatoes and Basil
Adapted slightly from America's Test Kitchen

4 ripe, medium tomatoes, cored and chopped medium
1/3 cup chopped fresh basil
Salt and Pepper
1 loaf crusty French bread, sliced 1-in. thick
1 garlic clove, peeled and sliced in half
3 Tbs. extra virgin olive oil
Parmesan Cheese

Mix the tomatoes and basil together and season with salt and pepper to taste. Adjust an oven rack 4 inches from the broiler element and heat the broiler on high. Place the bread in a single layer on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 7 minutes. Rub the garlic clove evenly over one side of the toasted slices and brush with the olive oil. Drain the tomato-basil mixture of excess liquid and spoon it over each slice of bread before serving. Sprinkle with shaved parmesan cheese. Enjoy!


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