| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Plum tomatoes;, (about 12-14) |
| 2 |
tb |
Garlic; minced |
| 2 |
tb |
Shallots; minced |
| 1 |
c |
Fresh basil |
| 1 |
ts |
Fresh lemon juice |
|
|
Red wine vinegar; to taste |
|
|
Salt and pepper; to taste |
| 1/3 |
c |
Olive oil; plus |
| 1/4 |
c |
Olive oil |
| 3 |
|
Cloves garlic; slivered |
| 8 |
|
Thick slices of round peasant bread |
INSTRUCTIONS
I have a nice recipe for Bruschetta that I use quite a bit. The key
is ripe tomatoes and lots of fresh basil, and of course a good extra
virgin olive oil.
1. Cut the tomatoes into 1/4-inch dice and place in a bowl. Toss with
the minced garlic and shallots.
2. Chop the basil coarsely and add to the tomatoes, along with the
lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.
3. Heat the 1/4 cup olive oil in a small skillet. Saute the slivered
garlic until golden, 2 to 3 minutes. Discard the garlic and reserve
the oil.
4. Toast the bread and cut each slice in half. Arrange the slices on
eight small plates. Brush the garlic-flavored oil over each slice,
spoon the tomato mixture over the bread, and serve immediately. The
mixture should be at room temperature.
Source: The New Basics
Posted to bbq-digest by Gary Wiviott <gwiv@enteract.com> on Sep 12,
1999, converted by MM_Buster v2.0l.
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