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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bruschetta Al Pomodoro E Basilico Recipe

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This recipe for Bruschetta Al Pomodoro E Basilico is from The Wethersfield Fire Dept Cookbook, 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 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)
Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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