Italian bruschetta (pronounced "brusketta") is one of the easiest appetizer recipe that you can prepare. I had this for dinner last night while the kids are eating garlic-cheese bread as their supper. You can also go to Thani's blog to see his version of Bruschetta.
makes 4 slices:
- 3 ripe plum tomatoes : parboiled, skins removed and chopped,
- 1 clove garlic- to be rubbed onto the bread slices
- extra virgin olive oil
- 1/2 teaspoon balsamic vinegar~ I used raspberry flavoured
- Basil leaves, fresh is better, but I used dry because I don't have fresh ones.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
1 Preheat oven to 225 degrees celsius
2 In a bowl, put tomatoes, vinegar, basil , salt and ground black pepper,
3 Slice the baguette on a diagonal about 1/2 inch thick slices. Rub garlic to one side of the bread slice. Coat one side of each slice with olive oil using a pastry brush. 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.
4 To serve: 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.
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