Bruschetta is a classic summer dish around here, the epitome of seasonality.
Generous amounts of garlic, allowed to meld for a decent amount of time before eating, are a must.
And the addition of balsamic vinegar really takes it to the next level.
This is the foundation for my recipe, which is below.
Bruschetta
Adapted from here
Ingredients
2 large slicing tomatoes (more or less is okay) - the original recipe calls for 6 romas (plum tomatoes), chopped
3 cloves garlic, minced
1 clove garlic cut in half
3 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1/4 cup fresh basil, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
1 baguette
Shredded Parmesan cheese
Directions
Combine the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow to sit, covered, in the fridge for at least 15 minutes, ideally more.
Slice the baguette and arrange slices on a baking sheet. Rub slice with a cut clove of garlic, then brush them lightly with cooking oil and top them with some grated Parmesan. Broil for about 2 minutes, until the bread is crispy and the cheese is melted.
Top the bread with the tomato mixture.
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