Thursday, August 4, 2011

Bruschetta


A perfectly simple and delicious appetizer that takes no time to make. Tomatoes are in season right now and there is no better way to highlight their sweet flavor than with bruschetta. Both the toasted bread and tomatoes can be prepared ahead of time but  be sure to assemble just before the guests arrive. 

Bruschetta
Servings: 6

1 loaf crusty french or italian bread, sliced
Extra-virgin olive oil
1 garlic clove, sliced in half
3 medium ripe tomatoes, cored, seeded, and chopped
2 tbsp. fresh basil, chopped
2 tbsp. freshly grated parmesan
Salt
Pepper

Preheat the oven to 400°. Place the bread slices in a single layer on a baking sheet. Bake for 7-10 minutes, turning once, until lightly golden brown on both sides. Immediately brush the tops with olive oil and rub each slice with garlic while still warm. 


In a medium sized bowl, combine the chopped tomatoes, basil, and, parmesan. Finely chop any remaining garlic and add to the tomatoes. Drizzle olive oil over the tomatoes to lightly coat. Add salt and pepper to taste. 


Immediately before serving, top the toasted slices of bread with a spoonful of the tomato mixture, avoiding excess liquid. 


Source: A Much Kneaded original

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