An Italian bruschetta (pronounced “brusketta”) is a delicious way to capture the flavors of ripe tomatoes, fresh garden basil and garlic.
by Joanne Henning Tedesco —
On a cool evening, homemade soup sounds perfect, but what else can you serve along with it that is simple, elegant and flavorful, plus quick and easy to prepare? A traditional salad is a good idea, but an Italian bruschetta (pronounced “brusketta”) is a delicious way to capture the flavors of ripe tomatoes, fresh garden basil and garlic. Bruschetta is usually served as a snack or appetizer, but can also stand alone as a wonderful salad.
Bruschetta
Ingredients:
- 3 firm Roma tomatoes, finely diced (about 1-1/2 cups)
- 1 tablespoon fresh basil, minced
- 2 teaspoons garlic, minced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 9-10 slices ciabatta bread (or other Italian bread)
- 1 tablespoon parmesan cheese, grated
- Pinch dried parsley flakes
Directions:
Toss diced tomatoes with basil, garlic, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour. When ready to serve, preheat oven to 450° F. Combine the parmesan cheese and dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a pinch or two of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread starts to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.
Source: From Joanne’s Recipe Box.
Reprinted from AzNetNews, Volume 31, Number 2, April/May 2012.
April 12, 2012
Food, Recipes