Thursday, August 19, 2010

Bruschetta on Homemade Bread

Garden tomatoes, garlic, basil and homemade bread.  Say no more!

First, let's get the whole pronunciation thing out of the way. Our Italian friend, Fabio, says it's pronounced "Bruce kett a".  He also insists on either fresh parmesan or chevre on top - we're more flexible and like to go cheeseless now and then.

You probably have your own favourite recipe, but just in case, here's ours.

Bruschetta Recipe

6 Roma tomatoes chopped (Roma's have less liquid and more flesh.  You can use any tomato, but you might want to remove some of the liquid and seeds.)
2 cloves garlic minced
6 large basil leaves chopped
1 tbsp red wine vinegar
2 tsp dijon mustard
salt and pepper

French bread (or homemade bread)
1 clove garlic cut in half
3 tbsp canola oil

Combine first six ingredients in a small bowl and let sit for 15 to 30 minutes.
Meanwhile slice bread into 1/2 inch slices.
Brush canola oil on both sides of the bread.
Bread for Bruschetta & Buns for Burgers
Rub cut side of garlic on both sides of the oiled bread.
Set your oven rack and oven to broil.
Toast bread on both sides under the broiler about 2 - 3 minutes per side.
Place tomato mixture on toast slices.
Optional: Add parmesan or chevre cheese on and return to broil for 1 minute.
Serve immediately.

Makes: 8-10 fully loaded slices

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