Tomato Bruschetta
Yield:
25 pieces
1 tablespoon garlic, finely
minced
½ teaspoon coarsely ground
salt
4 ripe plum tomatoes,
seeded and diced
1/4 cup fresh basil,
coarsely chopped
2 tablespoons fresh
parsley, finely chopped
1 1/2 tablespoons fresh
lemon juice
1 1/2 teaspoons
extra-virgin olive oil, plus extra for bread
1/8 teaspoon crushed red
pepper flakes (or to taste)
1 baguette, cut in
1/2-inch-thick slice
3 cloves garlic, cut in
half
1.
Using a chef’s knife on a cutting
board, mix the garlic and salt to make a paste.
2.
In a bowl, mix garlic paste,
tomatoes, basil, parsley, lemon juice, and olive oil. Add salt and pepper to
taste. Set aside, at room temperature, two to three hours.
3.
Heat oven to 350°F.
4.
Brush each baguette slice with
olive oil.
5.
Toast bread on a baking sheet,
about 10 minutes, until golden and slightly crunchy.
6.
Rub cut side of garlic on top of
each slice.
7.
Top with tomato mixture.
Optional: Sprinkle top with
freshly grated Parmigiano-Reggiano
Source: Tricia's Main Event, triciasmainevent@gmail.com
