Our Basic Bruschetta
When we make bruschetta, we top it with a heady tomato mixture, made pungent with garlic, shallots, and the finest olive oil.
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
- 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
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.
1989 Julee Rosso and Sheila Lukins