Bruschetta with Tomatoes and Basil Recipe
by Cheryl Barnes
Bruschetta, Italian for “toast,” quickly has become a favorite appetizer featured in many restaurants throughout America. The ancient Roman tradition of serving this bread celebrated the making of freshly pressed olives into olive oil. Workers would toast bread over a charcoal fire then drizzle the precious oil on top.
This recipe is embellished with the addition of garlic, tomatoes and fresh basil. For best results, use only the finest extra-virgin olive oil you can buy. Serve the toast hot out of the oven, and top with the tomato mixture at room temperature.
Ingredients
12 ripe Roma tomatoes, diced
2 tablespoons minced garlic
1 medium onion, finely chopped
1 cup chopped fresh basil leaves
1 teaspoon cider vinegar
1 tablespoon sugar
1 tablespoon dried Italian seasoning
1/3 cup extra-virgin olive oil
Salt and coarsely ground pepper, to taste
1 loaf crusty French or Italian bread
Olive oil for toasting
Instructions
In large bowl, toss together tomatoes, garlic, onion, basil, vinegar, sugar, Italian seasoning and olive oil. Add salt and pepper. Set aside to marinate for at least 1 hour.
Preheat broiler. When ready to serve, cut the bread into 1-inch slices, arrange on an ungreased baking sheet, and brush each slice amply with olive oil. Toast bread until golden brown. Transfer to plate, top with tomato mixture, and serve.
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