"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bruschetta al Pomodoro Recipe

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This recipe for Bruschetta al Pomodoro, by , is from Under the Sandwich Sun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Harkin
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Crusty Italian Bread, sliced in ˝ in. slices
4-6 Roma Tomatoes, halved, seeded, chopped fine
1-2 garlic cloves, smashed, peeled, chopped fine
Handful of basil leaves, chiffonaude
2 T caper, drained
Salt and Pepper
4 oz. Mozzarella, cut in small pieces
Extra Virgin Olive Oil

Directions:
Directions:
In a bowl, mix the chopped tomatoes, garlic, capers, basil, salt and pepper, mozzarella, and a couple of turns of Olive Oil. Let mixture rest for the flavors to blend, at least ˝ hour.

Heat 2 T olive oil and 2 T butter in a skillet. Slice the bread into ˝ in wide, bite sized slices, and sauté each side of the breads until brown (adding more butter and oil as needed).

Lay breads on a platter, top with tomato mixture and enjoy!!

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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