September 28, 2008

The Classic Bruscetta

Traditional Italian Style
serve cold in the summer time, hot in the winter

12-14 ripe plum tomatoes (about 1 3/4 lbs)
2 tbsp minced garlic
2 tbsp minced shallots or red onion
1 cup fresh basil leaves
1 tsp lemon juice (optional)
salt and fresh ground pepper to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices of peasant or Italian bread
mozzarella (optional) preheat over to 350 if serving warm

Cut the tomatoes into 1/4 inch dices and place in a bowl. Toss with mined garlic and shallots. Chop the basil coarsely and add to the tomatoes, along with lemon juice, s&p and 1/3 cup oil. Set aside.

Over low to medium heat, heat 1/4 cup oil in a small skillet. Saute the slivered garlic until golden, 2-3 mins. Discard garlic and reserve oil.

Toast the bread and cut each slice in 1/2. Arrange slices on platter. Brush the garlic flavored oil over each slice, spoon the tomato mixture (should be room temp) over the bread and serve immediately. Optional: add mozzarella on top and melt to serve hot.

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