Thursday, December 22, 2011

Bruschetta with Tomato & Basil

Bruschetta with Tomato & Basil
(24 servings)


4 Medium Ripe Tomatoes, medium dice
1 cup Olive Oil (EVOO), divided
1 tsp. Kosher Salt
½ tsp. Black Pepper
24 Fresh Basil Leaves, chopped
24 Slices (1/2 inch) Baguette
5 cloves Fresh Garlic, minced


In a large bowl, combine the tomatoes, half the olive oil, salt, pepper and basil.  Let the mixture stand at room temperature for 30 to 60 minutes.  Combine the remaining olive oil with the minced garlic and set aside.  Slice the bread into about ½ inch thick slices on the bias.  Take a sheet pan or jelly roll pan and place the slices in a single layer on the pan.  If pan is not big enough, use a second pan.  Using a pastry brush, brush the garlic olive oil on each side of the bread and place in a pre-heated 400 degree oven for 15 to 20 minutes or until lightly toasted on each side.  Turn about half way through the time.  Remove slices to a rack and let cool.  Place tomato mixture in a nice serving bowl with a spoon and the bread slices on a nice serving platter to serve.

Note:               If you are being more formal at the party, you can pre-dress
the bread slices with the tomato mixture and place on a
nice platter for service.

Note:               A little Balsamic vinegar sprinkled on top just before serving
(serving either way) is a nice addition to the taste.

Ideas for Future Efforts

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