Bruschetta

Description

First introduced to Bruschetta at Jennifer Wirrick’s HS Graduation party.

Ingredients

4 fresh tomatoes, diced
2 cloves of garlic, chopped
3 T extra-virgin olive oil
2 1/2 t balsamic vinegar
2 T chopped fresh basil
1/2 t salt
1/4 t pepper
8 slices Italian bread
2 whole garlic cloves, peeled

Directions

1. In medium bowl, toss tomatoes, chopped garlic, oil, vinegar, basil, salt, and pepper until well mixed. Let sit at room temperature for 20 minutes.
2. Toast the bread slices under a broiler or on a grill until the edges are brown on both sides, but still white in the middle. Remove from oven and when cool enough to handle, rub both sides of bread with the whole garlic cloves. Arrange bread slices on a serving plate and top with the tomato mixture. Serve immediately.

Notes

Bruschetta mixture can be made ahead and stored int he refrigerator for up to 3 hours.
Sourdough or French-bread baguette slices can also be used.

Source

Deborah Wirrick