SPICY TOMATO AND BASIL BRUSCHETTA Recipe
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 for Spicy Tomato and Basil Bruschetta Recipe
- 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.
Garnish with extra julienned basil leaves, if desired, and serve immediately.
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.
RATING:
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.
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