Tuesday, June 1, 2010

Easy Tomato Bruschetta

Still working on using up all my perishables before I leave town. Today I have tomatoes and day old baguette. Perfect for Bruschetta!

Traditional Bruschetta (originating in Italy in the 15th century) is simply grilled bread rubbed with garlic and topped with olive oil, salt and pepper. It is also commonly topped with various vegetables, cured meats and cheeses. The version we are used to, using tomatoes, fresh herbs and cheese, is more a North Americanized version than a true Italian creation, but it's still really damn good! And... I just learned (or rather finally admitted), it's pronounced "brus-ketta" not "brush-etta" as I have been calling it for so many years.

1 cup cherry tomatoes, diced small (or roma tomatoes, seeded and diced small)
1 tbsp extra virgin olive oil
1/2 tbsp Italian seasoning (more if you feel sassy)
2 cloves garlic, minced
salt & pepper to taste
1/2 loaf crusty french baguette, sliced
1 whole clove garlic, cut in half
fresh grated Parmesan
few leaves of fresh basil, chiffonade
balsamic vinegar for drizzling

1. Pre-heat oven to 350 degrees.

2. Add tomatoes, olive oil, Italian seasoning, garlic, salt and pepper to a small bowl. Toss well to mix. Set aside for a few minutes for the flavours to blend together.

3. Rub a half garlic clove over each slice of bread and arrange on a baking sheet. Lightly drizzle some olive oil over the bread. Top each slice with a spoonful or two of tomato mixture.

4. Sprinkle some basil on top of each slice, followed by some fresh Parmesan.

5. Bake in pre-heated oven for 5-8 minutes until bread is toasted and cheese is starting to melt. Serve immediately.

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