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Bruschetta con Pomodori, Basilico e l’Aceto Balsamico
Grilled Country Bread with Tomatoes, Basil and Balsamic Vinegar
Grilled Country Bread with Tomatoes, Basil and Balsamic Vinegar
Everyone loves this bruschetta! The topping is great served with grilled fish, shrimp or chicken.
Serves 4
Topping:-
12
ounces seeded, diced ripe tomatoes (3-4 medium)
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2
tablespoons diced red onion
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4
tablespoons fresh basil, julienned
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1
tablespoon balsamic vinegar (5-8 years old)
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freshly ground black pepper to taste
Bruschetta:-
8
slices white, sourdough or wholewheat Italian bread, (select loaf about 2 1/2" wide, cut into 1/2" thick slices)
-
1
large garlic clove, split in half
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extra-virgin olive oil
1. Combine the topping ingredients, toss well, cover and refrigerate for 1-2 hours before serving to blend the flavors. During this time, the tomato juice forms a natural sauce with the vinegar that will delicately coat the bread. This mix tastes freshest when made and served within a few hours.
2. Preheat a broiler or outdoor grill. Place the bread slices flat on the broiler pan or grill rack. Broil or grill for 1-2 minutes, turn over and continue for 1-2 minutes, until golden brown on each side. Remove the bread from the heat, rub one side of each slice with the cut side of garlic, then brush a little extra-virgin olive oil on top to moisten. Mound 1/4 cup topping on each warm bruschetta and serve immediately.
Mary Beth's Chef's Tip: For a non-fat version, select juicy tomatoes that make more sauce to compensate for no oil moistening the bread. Immerse 2 crushed garlic cloves in the chopped tomatoes for additional flavor, and remove the garlic before serving. Toast bread, do not brush with oil, and put tomatoes with juices on top.
2. Preheat a broiler or outdoor grill. Place the bread slices flat on the broiler pan or grill rack. Broil or grill for 1-2 minutes, turn over and continue for 1-2 minutes, until golden brown on each side. Remove the bread from the heat, rub one side of each slice with the cut side of garlic, then brush a little extra-virgin olive oil on top to moisten. Mound 1/4 cup topping on each warm bruschetta and serve immediately.
Mary Beth's Chef's Tip: For a non-fat version, select juicy tomatoes that make more sauce to compensate for no oil moistening the bread. Immerse 2 crushed garlic cloves in the chopped tomatoes for additional flavor, and remove the garlic before serving. Toast bread, do not brush with oil, and put tomatoes with juices on top.
