Tomato Bruschetta
Italian by tradition, this simple appetizer has become immensely
popular hear in the United States. All for a good reason: it is delicious, and one of the simplest and best uses of
summer tomatoes.
- Thick slices of good bread
- Tomatoes
- cloves of garlic cut in half
- best quality extra virgin olive oil
- salt and pepper to taste
Grill or toast the bread. Peel and seed the tomatoes, chop them
coarsely, and season with a little salt and pepper.Rub
one side of each slice of bread with a piece of garlic and place the
bread on a large platter. drizzle each slice with a
generous tablespoon of olive oil and top with a large spoonful of
chopped tomatoes. Serve immediately.
Some variations......
Basil. Sprinkle cut leaves on to the slices just before serving.
Anchovy. Drape each slice of finished bruschetta with an anchovy
fillet.
Red Onions. Add one small onion, minced to the tomatoes.
Balsamic vinegar. Add 1 tablespoon balsamic vinegar to the tomatoes
and top the bruschetta with a mix of fresh herbs.
(From The Good Cooks Book of Tomatoes by Michelle Anna Jordan,
Addison- Wesley)
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