SPICY TOMATO AND BASIL BRUSCHETTA
Ingredients
Base
- 12 12 12x 1-inch thick slices, country-style Italian bread
- 3 3 3tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- 1 1 1tablespoon TABLESPOON_USVolumeroasted garlic (see separate recipe)
Toppings
- 3 3 3tablespoons TABLESPOON_USVolumejulienned basil, for garnish
- 4 4 4ripe tomatoes, cored and cut into 1/2-inch dice
- 1/2 .50 .50cup CUP_USVolumeoven-dried tomatoes, coarsely chopped (see separate recipe)
- 1/2 .50 .50cup CUP_USVolumejulienned basil leaves
- 1/2 .50 .50teaspoon TEASPOON_USVolumesalt
- 1/4 .25 .25teaspoon TEASPOON_USVolumefreshly ground black pepper
- 1/4 .25 .25teaspoon TEASPOON_USVolumecrushed dried red pepper flakes
Instructions
- Pre-heat broiler or grill.
- In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.
- Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.
- Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately.
Presentation
Garnish with extra julienned basil leaves, if desired, and serve immediately.Wine Recommendation
I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier’s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.
ABOUT THIS RECIPE
In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.