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Fresh Tomato Bruschetta

Recipe: Fresh Tomato Bruschetta



    4 ripe tomatoes diced

    2 Tbl. Minced fresh garlic

    2 Tbl. Extra virgin olive oil plus extra to spread on the bread

    A sprinkle of crushed red peppers (to taste)

    12 Italian bread slices

    Fresh basil to garnish (optional)


    Take your diced tomatoes, garlic, virgin olive oil, and red peppers and put in a sauté pan. (You can peel the tomatoes and/or seed the tomatoes, but I don't bother. That's for the purists.) Careful with the red pepper flakes. A few will make it zippy. "A few" is 20 pieces or so. Some like more, some like less.

    Cook the mixture until the liquid is reduced by half. This should only take a couple of minutes. You don't want to turn your tomato chunks to mush. Strain the remaining mixture with a colander so it's not soupy. Chill.

    When ready to serve, brush the Italian bread slices on both sides with olive oil. Grill both sides lightly so you have nice grill marks -- just until crispy and you have a nice "line" on the bread.

    Mound the tomato mixture on the slices of bread in the middle of the slices.

    Cut the basil into thin strips. The easy way to do this is to stack the leaves up like a deck of cards, holding all of the stems in one hand, and cut the strips with a scissors. Just clean the scissors with paper towels right away when you're done. Take the strips and sprinkle them over your bruschetta. The bruschetta will smell wonderful and taste GREAT.


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