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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tomato and Basil Bruschetta Recipe

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This recipe for Tomato and Basil Bruschetta is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Roma Tomatoes
2 Cloves Garlic, chopped
2 Cloves Garlic, peeled
3 Tablespoons Olive Oil
2 1/4 teaspoons Balsamic Vinegar
2 Tablespoons chopped FRESH Basil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon fresh Ground Pepper
8 Slices Italian Bread (cut about 1 inch thick)
2 Tablespoons grated parmigiano-reggiano cheese
Directions:
Directions:
Whisk together chopped garlic, vinegar, salt, pepper and basil. When combined, slowly drizzle in olive oil.
Add tomatoes and let sit for 20 minutes at room temperature.
Toast bread while tomatoes are marinating.
When bread is toasted, rub each piece (one side only) with garlic.
Place bread on cookie sheet and top with tomato mixture. Sprinkle on cheese and broil until the cheese melts.
Serve immediately.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
When I made this the first time, the parmigiano-reggiano cheese was not only hard to find, but was extremely bland, so we now use mozzarella cheese. Much tastier.

 

 

 

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