Bruschetta (class at cook's of crocus hill, june 95)2/6+

1 recipe

Ingredients

Quantity Ingredient
12 slices Italian bread, or bread with a dense crumb(day old best)
3 larges Cloves garlic, peeled
¾ cup E.V. olive oil
4 mediums Tomatoes, vine ripened
1 bunch Fresh basil
Kosher salt

Directions

BRUSCHETTA

1. Get grill ready.

2. Slice bread and allow it to sit out, especially if the bread is fresh.

3. Remove the cores from tomatoes, and dice into ¼" pieces. Place in a bowl and add olive oil to cover.

4. Tear basil leaves into small pieces (it was said here that if you chop basil with a knife, you scrinch the edges preventing the essential oils to escape, the knife will also cause the basil to turn black.) mix the basil in with the tomatoes along with salt to taste.

Allow to sit at room temp and stir just before using.

5. When the coals are ready, grill bread on both sides. Remove and rub both sides with garlic cloves. Cut in half and place on serving platter.

6. Spoon tomato/basil/oil mixture over the top of the grilled garlic toast. serve at once as appetizer.

Mary Riemerman

Submitted By MARY RIEMERMAN On 06-17-95

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