1 Prepare the tomatoes first. Parboil the tomatoes
for one minute in boiling water that has just been
removed from the burner. Drain. Using a sharp
small knife, remove the skins of the tomatoes. (If
the tomatoes are too hot, you can protect your
finger tips by rubbing them with an ice cube
between tomatoes.) Once the tomatoes are peeled,
cut them in halves or quarters and remove the
seeds and juice from their centers. Also cut out
and discard the stem area. Why use plum tomatoes
instead of regular tomatoes? The skins are much
thicker and there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your
oven. Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes
finely. Put tomatoes, garlic, 1 Tbsp extra virgin
olive oil, vinegar in a bowl and mix. Add the
chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch
thick slices. Coat one side of each slice with
olive oil using a pastry brush. Place on a cooking
sheet, olive oil side down. You will want to toast
them in the top rack in your oven, so you may need
to do these in batches depending on the size of
your oven. Once the oven has reached 450°F, place
a tray of bread slices in the oven on the top
rack. Toast for 5-6 minutes, until the bread just
begins to turn golden brown.
Alternatively, you can toast the bread without
coating it in olive oil first. Toast on a griddle
for 1 minute on each side. Take a sharp knife and
score each slice 3 times. Rub some garlic in the
slices and drizzle half a teaspoon of olive oil on
each slice. This is the more traditional method of
making bruschetta.
5 Align the bread on a serving platter, olive oil
side up. Either place the tomato topping in a bowl
separately with a spoon for people to serve
themselves over the bread, or place some topping
on each slice of bread and serve. If you top each
slice with the tomatoes, do it right before
serving or the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch
(delicious served with cottage cheese on the
side.)
Yield- Makes 24 small slices.
Originally Submitted
12/20/2012
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