Friday, June 09, 2006

Easy Bruschetta-Foodie Friday

Easy Bruschetta


3 large ripe tomatoes (or 8 nice sized plum tomatoes)
½ tsp. Minced garlic
Italian Seasoning (or oregano or basil)
1 tsp Balsamic Vinegar
¼ cup plus extra for brushing on the bread Extra Virgin Olive Oil
Salt and Pepper to taste
Garlic powder
Onion powder
1 loaf of crusty French bread
Shredded Italian Cheese (combo of parmesan, provolone and mozzarella) or justr plain mozzarella

Cut tomatoes in half and deseed them. Finely chop tomatoes and place in colander to drain.

In a bowl, mix tomatoes, about ½ teaspoon minced garlic, a teaspoon of balsamic vinegar, onion powder (just a dash), Italian seasoning (just a dash or so) and mix well. Add olive oil, about ¼ cup, and mix well. Add salt and pepper, to taste and mix. I also add (gasp) about 1/8 to ¼ tsp of sugar (helps take the bitter ness out of some tomatoes) and mix well yet again. Cover and refrigerate at least an hour before preparing the bruschetta (can be made the night before).

Now, I cut the French bread into about ½” thick slices and place on a cookie sheet. I brush one side with olive oil and sprinkle a little garlic powder on top. Place in the over and broil (keep an eye on it) until bread is lightly toasted (you can do this in a pan on the stove if you prefer). I take the bread out of the over and then, using a slotted spoon, make sure you drain most of the liquid off the tomato mixture and spoon on top of the toasted bread. Sprinkle a little of the shredded cheese on top and place back in oven (on broil) til cheese is melted-keep an eye on it.

Take out of the oven, let it sit a minute or two and serve.

Note: I make my tomato mixture several hours ahead of time and let the flavors mix. About an hour before I am going to toast the bread, I take the tomato mixture out of the fridge to take the chill off.

1 comment:

DixieRedHead said...

I'm going to try this recipe this week. It sounds so yummy! Thanks for posting it!

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