"Those who forget the pasta are condemned to reheat it."--Unknown

Bruschetta Al Pomodoro E Basilico Recipe

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This recipe for Bruschetta Al Pomodoro E Basilico, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin
Added: Monday, January 26, 2004


6 Roma Tomatoes
2 garlic cloves, chopped
1/2 shallot
2 whole garlic cloves
2 tbsp. extra virgin olive oil
2 1/4 tsp. balsamic vinegar
2 tbsp. chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
8 slices Italian (or French) bread, about 3/4 inch thick
2 tbsp. grated Parmigiano Reggiano cheese, (optional)

In a medium bowl, toss the tomatoes, chopped garlic oil vinegar, basil, salt and pepper until well mixed. Let sit at room temperature for at least 20 minutes to let the flavors mingle.

Toast the bread slices under a broiler until the edges are brown on both sides, but still white in the middle. Remove from oven. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.

Lay the bread slices on an ovenproof serving plate and top with the tomato mix. Sprinkle a little of the cheese on top and place it quickly under the broiler until the cheese melts. Serve immediately.

An easier way to serve this is to cut the toasted bread in bite-sized pieces and mix it in with the tomato mixture. Do not add the cheese and let it sit for a few hours so the flavors blend.

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