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Tomato Bruschetta Recipe

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This recipe for Tomato Bruschetta, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lyn Marshall (Bill) Cummings- DeKalb, IL
Added: Sunday, September 17, 2006


1 loaf country-style bread (sourdough, Italian, etc.) cut into thick slices
several cloves of garlic
3 medium ripe red tomatoes
best quality extra-virgin olive oil
kosher salt and black pepper in a mill
cherry tomatoes and chives
red onions
fresh basil leaves
balsamic vinegar
Italian parsley, oregano, thyme
optional: fresh lemon juice, sugar or Splenda, Parmesan cheese

Sauté garlic in the 2 tablespoons olive oil for about 2 minutes on medium heat. Place in 2 quart serving bowl to cool. Dice tomatoes and add to bowl.
Remove leaves only from basil stems and place in to small food processor with a little olive oil and process until finely chopped and add to bowl. Add olive oil, balsamic vinegar, shredded Parmesan and ground pepper to taste.
Serve on freshly sliced baguette rounds - toast them with some olive oil if you like, or you can buy the ready made toasted crostini that is usually in the bakery section of the store. Enjoy!

Italian by tradition, this simple appetizer has become immensely popular in the United States, where it appears on menus, in cookbooks, at backyards barbecues, all for good reason: It is delicious, and one of the best and simplest uses of summer tomatoes.
Grill or toast the bread. While it is cooking, peel and seed the tomatoes, chop them coarsely, and season with a little salt and a few turns of black pepper. Rub one side of each slice of bread with a piece of garlic and place the bread on a large platter. Drizzle each slice of bread with a generous tablespoon of olive oil and top with a large spoonful of the chopped tomatoes Serve immediately.
Anchovy: Drape each slice of finished bruschetta with an anchovy fillet
Mozzarella:While toasting or grilling the bread, top each piece (after turning once) with a thin slice of fresh mozzarella.
Cherry Tomatoes & Chives: Instead of using large tomatoes, cut cherry tomatoes or small pear tomatoes in half and scatter them over the bruschetta. Top with fresh snipped chives.
Red Onions: Add 1 small red onion, minced, to the tomatoes. Top with finely chopped Italian parsley.
Slice several leaves of basil into very thin strips and sprinkle them on the bruschetta just before serving.
Balsamic Vinegar: Add 1 tablespoon balsamic vinegar to the tomatoes and top the bruschetta with a mix of fresh herbs (Italian parsley, oregano, thyme).

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Personal Notes:
Personal Notes:
www.cooks.com; www.globalgourmet.com
Bill and I love bruschetta when we go out to eat as an appetizer. We especially love it with balsamic vinegar.




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