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July 17, 2015

Tomato and Basil Bruschetta

The Italians call this wonderful appetizer Bruschetta al Pomodoro. Seasonal tomatoes and good olive oil are a must for making this topping. I prefer good ripe Roma tomatoes for their texture and they have fewer seeds. Tomato seeds can be a little bitter so try to remove as many as possible.

When it comes to olive oil that will be added for flavor as in this recipe, make sure it is good olive oil. You'll have to spend a little more but you won't use it in large quantities.

There are specifics for preparing the basil and garlic too...

Serves 6


1 loaf Italian bread, sliced into ½ inch rounds
2 Garlic cloves, minced
5 plum tomatoes, diced small
4 tablespoons Extra-virgin olive oil
¼ cup fresh basil leaves, sliced into ribbons


Preheat the oven to 350 degrees F.

Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, and basil to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.

Place bread on baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.

Garnish with additional basil leaf if desired.

Serve with a crisp Italian white wine or a lighter style Chianti.

Cooking Wiser:
Finely chop the garlic for a more delicate flavor. Minced garlic from a garlic press for example, creates stronger flavors that are better for soups and heavy meat dishes.

To help in maintaining the bright green basil color gently tear the basil, don't chop with a knife.

And please use in season, fresh tomatoes when possible. Otherwise use a good quality canned diced tomato.

Posted by terri at July 17, 2015 03:33 AM