Roma Tomato Bruschetta
I made this a few weeks ago for the first time and I really liked it. The sweet taste of tomatoes and basil. Crunchy bread slathered with olive oil. It is divine. And I say this because bruschetta wasn't the thing I ordered in a restaurant. It was mozzarella sticks or some other fried greasy thing. And now I am regretting all those times that I could have had this yummy dish. Well not any more. I will make it and have it lots of times. And I did, for the Superbowl. I didn't assemble it before hand but put the crostini and the tomato mixture separate so that the bread wouldn't get soggy. That is also a good tip to save you time and effort if you are planning a party. The guests can serve themselves as they go along the buffet. The recipe above is for 4 people for an appetizer portion.
Total Steps
9
Ingredients
8
Tools Needed
4
Related Article
http://cookingfoodie.blogspot.com/2010/02/bruschetta.htmlIngredients
- 1 loaf french bread
- 4 medium roma tomatoes
- 10 leaves fresh basil
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons balsamic vinegar
- taste salt(optional)
- taste pepper(optional)
Instructions
Step 1
<a href="/3JDX2Q84">Slice </a>the <a href="/482ZKJDV">bread </a>on a bias about 1/2 inch thick. We need about 10-12 <a href="/3JDX2Q84">slices.</a>
Step 2
Take 2 tablespoons of extra virgin olive oil and add <a href="/DPSVTKVY">salt </a>and pepper (about 1/3 teaspoon each - as per taste).
Step 3
Brush this on both sides of the <a href="/482ZKJDV">bread.</a>
Step 4
Place these <a href="/3JDX2Q84">slices </a>on a sheet pan and <a href="/RNT367Z2">bake </a>for about 3-4 minutes in a 400 degree preheated oven till golden <a href="/D434P8MH">brown. </a>Once one side is done, <a href="/B52FHCF2">turn </a>over the crostini to the other side to <a href="/8J3RJ3MF">crisp </a>that as well.
Step 5
When the crostini are hot out the oven, <a href="/DYM522S6">rub </a>a garlic clove on them.
Step 6
<a href="/6L7QNTJV">Chop </a>the tomatoes.
Step 7
<a href="/BL7GPWJC">Chiffonade </a>the basil and add to the tomatoes.
Step 8
Add <a href="/DPSVTKVY">salt,</a> pepper, olive oil and balsamic vinegar and let it rest for a few minutes.
Step 9
Put a generous amount of tomato on the crostini and <a href="/Y6MVNCHX">serve.</a>