Since we can’t travel right now, I thought I’d help you bring a little bit of Italy into your kitchen. Learn how to make this tasty bruschetta with tomato basil recipe from Tuscan Women Cook.
Bring a Bit of Italy to Your Kitchen with This Tuscan Bruschetta Recipe
Unfortunately, we can sit in an outdoor cafe sipping a glass of wine with a delicious Italian meal. To bring a bit of Italy into home kitchens, Coleen Kirnan and Rhonda Vilardo, the owners, and hosts of Tuscan Women Cook provided this bruschetta recipe for me to share with you. As you savor this dish you can celebrate the food and culture of the Tuscan region of Italy.
Bruschetta is an Italian antipasto of grilled bread rubbed with garlic and topped with a mixture of tomato and basil. It is perfect for using summer tomatoes for a simple appetizer or side dish.
This is a great recipe for an old, not stale, baguette. Dry the baguette in the oven if necessary. Save any leftover tomato mixture for the base of a delicious tomato soup.
Appetizer, Side Dish
1 baguette, dried, sliced ¼-inch on the bias
4 garlic cloves, two minced and two sliced for the bread
1 pint cherry tomatoes, quartered or diced, lightly squeezed to remove seeds and excess water
4-5 large basil leaves, chiffonade cut
1 small fresh or dried pepperoncino or a pinch of crushed red pepper flakes
1/3 cup or more of quality extra-virgin olive oil
Mix the tomatoes, minced garlic, pepperoncino, basil, salt, and pepper. Refrigerate for one hour to allow the flavors to meld together.
Lightly grill or toast the bread slices. Peel and slice the remaining garlic cloves. Lightly run the sliced garlic over the surface of the bread.
Place bread on a serving plate and cover each with the tomato mixture. Drizzle lightly with olive oil.
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