| An old history: | | | | |
| | | | | Preparation: |
| Bruschetta, as we know it today, has been around | | | | |
| since at least the 1500s when tomatoes were first | | | | |
| introduced to Europe from Peru. It is believed that the | | | | Make sure to use ripe plum tomatoes along with fresh |
| recipe was first served in central Italy. It is common to | | | | basil. |
| toast the bread and then rub garlic onto it. But in my | | | | Preheat oven to 375 degrees F. Brush each bread |
| recipe, I like to place the garlic in with the tomato and | | | | slice with olive oil and place on a baking sheet (tip – |
| basil. This is a wonderful starting dish for a several | | | | use a serrated knife to cut bread with ease). Bake until |
| coarse dinner. There are a number of variations on the | | | | the bread is golden brown and crunchy (important to |
| theme. I personally prefer the simple taste of the | | | | cook until hard), at least 15 minutes. |
| bruschetta below, but you can add mozzarella to the | | | | |
| top and put under a broiler to melt the cheese. You | | | | |
| can also add red pepper, different types of meat (e.g., | | | | The browned bread |
| prosciutto), or even beans. Try out some variations | | | | |
| and see what you think. The best is what you like. | | | | Meanwhile, mix in a bowl the garlic, tomatoes, and basil |
| | | | | along with salt and pepper to taste. |
| Ingredients (serves 6): | | | | |
| | | | | |
| - 1 loaf – baguette bread (I like to use my ciabatta | | | | Ripened plum tomatoes make a huge difference in |
| bread), cut into thin slices – about 20 or 30 (see | | | | taste. |
| photo) | | | | |
| - 4 tablespoons – extra virgin olive oil | | | | |
| - 3 cloves – garlic, minced | | | | Tomatoes, garlic, and basil. |
| - 6 – plum tomatoes, cut into small pieces (see | | | | |
| photo) | | | | Once the bread is finished, place a spoonful of the |
| - ½ cup – fresh basil | | | | tomato and basil mixture on each slice. |
| - Salt and pepper to taste | | | | Enjoy! |