Bruschetta

If there is one part of an Italian antipasto that I absolutely love, it is bruschetta...a tomato salad on top of crispy bread. It's so easy to make, but sinfully delicious.

(Beware, this is one of those recipes that I don't use exact measurements...just do it to taste).

Ingredients

1 loaf of Italian bread (day-old bread is best)
3 tomatoes
1 onion
2 cloves of garlic
Basil
Salt
Pepper
Olive oil
Balsamic Vinegar
Pecorino Romano (I prefer the saltiness of this cheese to Parmesan)

1. Slice the bread on a diagonal, to get the most surface area. Lightly coat each side of the slices with olive oil and garlic powder. Toast in oven (directly on rack is best) until golden and crispy. Set aside.

2. In a bowl, combine olive oil (enough to coat the bottom of the bowl) and 1 clove of garlic (minced).

3. Chop tomato into cubes. Combine with the olive oil and garlic, chopped onion and chopped basil leaves.

4. Salt and pepper to taste. Drizzle some more olive oil . Add a second clove of minced garlic.  Then, add a splash (just a splash!) of balsamic vinegar to the bowl.  Mix well.  Refrigerate for at least two hours to allow the flavors to mix together.

5. After two hours, spoon some of the tomato salad on to the toasted bread. Drizzle with a balsamic vinegar reduction glaze (see balasamic glaze recipe here).  Sprinkle some grated Pecorino Romano cheese on top.

Viola!  Bruschetta, a safe bet for any true Italian. 

 

By the way, basil is one of my favorite tastes. Ever!