Sunday, January 23, 2011

Classic Bruscetta

This recipe is so very, very adaptable. Add or subtract any number of ingredients. This is a recipe in which the quantities are very hard to list. You should be able to eyeball the amount of tomatoes you need to cover the number of bread slices you choose to make.

  • A loaf of quality rustic bread, sliced into one inch slices
  • One clove garlic
  • Olive oil to coat your frying pan, or as much oil as you like!
  • An assortment of ripe tomatoes, cut into smallish chunks
  • Fresh basil leaves, torn or cut into pieces
  • Olive oil to dress the tomatoes
  • Salt and pepper to taste
  • Finely grated Parmesan cheese - optional
What to do

Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. The more salt you use, the most juice will be released. Let this marinate while you prepare the bread.

A perfect marriage - tomato and basil!

In a non stick fry pan, brown the bread slices in the olive oil on both sides, until it's a nice golden color. 

Remove the bread from the pan. Cut off one end of the garlic clove, and rub carefully over the hot bread slices. The garlic "melts" into the bread by using this method. 

Now pile on the tomatoes, Parmesan if you wish, and enjoy the juice running down your chin!

Delicious! I opted not to use Parmesan this time,
but again, this really is a dish you can make your own.

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