Bruschetta
_NGREDIENTS
7 ripe tomatoes
1.5 Tbsp extra virgin olive oil
3 cloves garlic, minced
8 fresh basil leaves
0.5 teaspoon freshly ground black pepper
1.5 teaspoon balsamic vinegar
1.5 baguette French bread or similar Italian bread
0.75 teaspoon sea salt
_ PREPARATION
1_ Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As
the water is heating make shallow cuts in a cross pattern at the tip
ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the
tomatoes in the hot water and blanch for 1 minute.
Remove with a slotted spoon and let sit until cool enough to handle.
Then gently peel off the tomato skins. Cut out the stem base with a
paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the
juices and seeds.
2_ Preheat oven to 450°F (230°C) with a rack in the top slot of the
oven.
3_ Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt
and pepper: Finely chop the tomatoes and place them in a medium
bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the
balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black
pepper, adding more to taste. Note, tomatoes love salt; you may need
to add more than you expect.
4_ Toast the baguette slices: Use a bread knife to slice the baguette
on the diagonal making half-inch thick slices. Brush one side of each
slice with olive oil and place olive oil-side
down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you
may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven
on the top rack and toast for 5 to 6 minutes until lightly browned
around the edges.
5_ Serve toasted bread with tomato mixture: Arrange the toasted
bread on a platter, olive oil side facing up (the olive oil will help create
a temporary barrier keeping the bread from getting soggy from the
chopped tomatoes).
Read more..