• Tony D'Onofrio

Tony D’s Italian Tomato Basil Bruschetta

Serves 6 to 8. A wide variety of wines pair well with Bruschetta including reds like Pinot Noir and Chianti or Whites such as a Pinot Grigio and Chardonnay.


Ingredients:

· 2 pounds ripe tomatoes (about 6 – 8 medium plum tomatoes, or an equivalent volume of cherry tomatoes)

· ¼ cup grated Parmesan cheese

· ½ teaspoon salt, to taste

· ¼ teaspoon black pepper, to taste

· 1/3 cup finely diced yellow onion

· ½ cup chopped or ribbon cut fresh basil

· 2 cloves garlic, pressed or minced

· 1 baguette of French bread or similar Italian bread

· ¼ cup extra-virgin olive oil

· ½ teaspoon of oregano

· 1 tablespoon of high quality (thick) balsamic vinegar


Directions:

1) Preheat the oven to 450 degrees.

2) Dice and drain the tomatoes of excess water and seeds. Add to mixing bowl.

3) Finely Dice or mince 2 garlic cloves and 1/3 cup yellow onion. Add to mixing bowl.




4) Ribbon cut ½ cup of basil. Use the cigar method. (Roll the Basil leaves into a cigar like roll and cut into thin ribbons) See picture. Add to mixing bowl.




5) Add ½ teaspoon of oregano to mixing bowl.

6) Add ¼ cup of grated parmesan cheese.

7) Marinate mixture.





8) Cut baguette horizontally or a slight diagonal for larger serving sizes into 3/8 to ½ inches thick slices. Place on a large baking sheet. Lightly brush both sides of each slice with olive oil to yield a golden brown color, crunchy texture and light taste. DO NOT OVER TOAST.





9) Toast until golden brown about 7 to 9 minutes.

10) Drain excess water from the mixing bowl.

11) Add remaining olive oil (about 3 tablespoons), salt and pepper to the mixing bowl.




12) Top toasted baguette slices with the tomato mixture.



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