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Bruschetta with Tomato, Basil and Garlic

Posted on December 19, 2011.



Sourdough baguette, sliced on angle 1/2 inch thick, 8 pieces
4 large vine ripe tomatoes, peeled and diced
4 garlic cloves, diced
1/4 cup virgin olive oil
2 teaspoons of quality balsamic vinegar (from Modena or Reggio Emilia)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch of crushed red pepper
1/4 cup basil leaves, minced
2 tablespoons grated Parmesan cheese


Blanch tomatoes in boiling water for 30 seconds then immerse in cold water. Core and peel tomatoes.

Dice tomatoes, remove, and discard seeds and juice.

Toss tomatoes with basil, olive oil, and garlic. Add crushed red pepper, salt, and pepper. Let marinate for at least 1 hour in the refrigerator.

Coat slices of baguette with a light brush of olive oil and toast until brown.

Cover baguettes with mixture and garnish with grated Parmesan cheese.


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Posted By: Chief Foodie Officer