Bruschetta with Tomatoes and Basil
Makes 8 large slices.
This is the classic bruschetta, although you can substitute other herbs. Decrease the quantity of stronger herbs, such as thyme or oregano.
Ingredients
4 medium tomatoes , ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice
1/3 cup shredded fresh basil leaves
1 1/2 tablespoons minced fresh mint leaves
2 tablespoons balsamic vinegar
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
3 large clove garlic , peeled
7 tablespoons extra-virgin olive oil
2 medium red onions (about 1 1/2 pounds), halved lengthwise and diced very fine
1 1/2 tablespoons minced fresh mint leaves
Instructions
Heat 3 1/2 tablespoons of the oil in large skillet set over medium-high heat. Add onions and 2 cloves of garlic; sauté, stirring often, until softened, 7 to 8 minutes. Reduce heat to medium-low. Continue to cook, stirring often, until onions are sweet and tender, 7 to 8 minutes longer. Stir in mint and vinegar and season to taste with salt and pepper. Set onion mixture aside. (Can be covered and refrigerated up to 1 week.)
Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.
Heat broiler or light grill fire.
Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.
When the onion mix has cooled mix together with the tomato mix
Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.
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