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Our Basic Bruschetta

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.

8 portions

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, halal, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealbrunch, dinner, lunch

Taste and Texturegarlicky, herby, juicy, light, sweet, tangy, tart

Type of Dishcanape/crostini

Ingredients

  • 12 to 14 fresh ripe plum tomatoes (about 1¾ pounds)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1 cup fresh basil leaves
  • 1 teaspoon fresh lemon Juice
  • Salt and coarsely ground black pepper, to taste
  • 1/3 cup plus ¼ cup extra virgin olive oil
  • 3 cloves garlic, slivered
  • 8 thick slices round peasant bread

Instructions

Cut the tomatoes into ¼-inch dice and place in a bowl. Toss with the minced garlic and shallots.

Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil. Set aside.

Heat the ¼ cup olive oil in a small skillet. Sauté the slivered garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the oil.

Toast the bread and cut each slice in half. Arrange the slices on eight small plates. Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, and serve immediately. The mixture should be at room temperature.

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