Bruschetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 – French Baguette
• 6 – Roma Tomatoes
• Fresh Basil (2 Pkgs if buying in store)
• Grated & Shredded Parmesan Cheese
• Salt & Pepper
• Fresh Garlic
• Olive Oil
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Directions: |
Directions:• Slice the bread on a bias into roughly 24 pieces. Place on a cookie sheet and drizzle lightly with olive oil and bake in oven at 350° for about 7 – 10 minutes until slightly toasted. Remove tray from oven and rub each warm piece with a whole peeled glove of garlic. This is hot so have fingers of iron. Garlic will melt slightly onto bread, usually takes two cloves, sometimes three.
• Quarter the tomatoes and remove the center pulp and all the seeds and juices. I slice the quarters into 3 – 4 strips and then dice the strips.
• Place the tomatoes into a bowl and add olive oil (approx 1/3 cup), 1 tsp salt, and ¾ tsp pepper. I adjust the seasoning after everything is combined.
• Crush ½ clove of garlic and add. Careful I on the garlic, it can overtake the dish.
• Take probably 15 – 20 basil leaves and roll them into a cigar shape. Do 10 at a time. Finely slice the basil (chiffonade) into long strips and add to bowl. Toss slightly to combine. Add more basil if you feel the ratio (tomato to basil) is not looking right.
• Add 1/3 – ½ cup of grated parmesan cheese and combine. I usually have to add additional olive oil because the cheese will bind up the mixture.
• Allow the mixture to sit for about an hour so the juices will form and flavors combine.
• Taste for seasoning and adjust as needed.
• Spoon about a teaspoon of mixture onto each baguette and arrange on a serving platter. Take the shredded parmesan and sprinkle over the tops of the bruschetta. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
Notes: |
Personal
Notes: The amounts in the ingredients are my estimates as this is a recipe that really is all about taste.
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