| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizer |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf crusty Italian bread; cut into 1/4- to 1/2-inch slices |
| 2 |
tb |
Butter; melted |
| 1 |
|
Clove crushed garlic |
| 1 |
c |
Finely diced plum tomatoes |
| 1 |
c |
Finely diced yellow tomatoes; (can substitute red) |
| 1/3 |
c |
Sun-dried tomatoes; with 1 Tbsp. oil they are packed in |
| 1 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Balsamic vinegar |
| 2 |
tb |
Fresh basil; julienned |
| 1 |
|
Mild onion; diced |
| 2 |
tb |
Fresh garlic; finely diced |
|
|
Fresh ground black pepper to taste |
INSTRUCTIONS
Chef: Mike Dooher, Restaurant: Tucchetti
Heat oven to 400 degrees. Spread diced onion on a lightly oiled cookie
sheet. Roast until partially cooked. In a bowl, mix together the 3 kinds of
tomatoes, roasted onion, olive oil, vinegar, basil, diced garlic and
pepper. Refrigerate 1-2 hours to let flavors blend.
Just before serving, melt 2 Tbsp. butter and add the clove of crushed
garlic. Brush mixture onto one side of sliced Italian bread. Put slices on
tray and bake in 400-degree oven until lightly toasted. Turn slices over
and brush with remaining garlic butter. Return to oven until toast is
evenly browned. Remove from oven and top each slice with approximately 2
Tbsp. tomato mixture. Serve immediately so bread does not become soggy.
Posted to recipelu-digest Volume 01 Number 665 by CuisineArt@aol.com on Feb
1, 1998
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