| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
August 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Shallots; sliced thin |
| 1 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 2 |
c |
Chopped seeded vine-ripened tomato |
| 2 |
oz |
Ricotta salata; (firm salted sheep's |
|
|
; milk cheese) or |
|
|
; feta, cut into fine |
|
|
; dice (about 1/3 |
|
|
; cup) |
| 2 |
tb |
Minced fresh chives; or to taste |
| 2 |
ts |
Balsamic vinegar; or to taste |
|
|
A; (24-inch-long) loaf |
|
|
; of crust Italian or |
|
|
; French bread |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
FOR 16 TOASTS
In a small skillet cook shallots in oil over moderate heat, stirring, until
softened. Stir in tomato and salt and pepper to taste and cook, stirring,
30 seconds, or until just heated through. In a bowl toss together tomato
mixture with cheese, chives, vinegar, and salt and pepper to taste and
mound about 1 tablespoon on oiled side of each toast.
To make toasts:
Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill
slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes
on each side, or until golden brown and crisp outside but still soft
inside. Alternatively, slices may be broiled in batches under a broiler
about 4 inches from heat 1 to 1 1/2 minutes or until golden. Rub toasts
with garlic on one side and lightly brush same side with oil. Toasts may be
made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
Makes 16 bruschetta.
Gourmet August 1994
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