freestyle bruschetta

Name: Freestyle Bruschetta
Yield: 5
Ingredients: 8 medium tomatoes; 1/3 large spanish onion; 12 - fresh basil leaves; 4 clove(s) fresh garlic; 2 tablespoon(s) olive oil, extra virgin, or more according to your taste.; - salt and tri color freshly ground pepper to taste.; 1 teaspoon(s) balsamic vinegar; 1 - sourdough baggette; 1 - 10

(1 RATING)

37 Pinches

Barbara Munnelly

Whippany, NJ

Updated on Mar 8, 2012

You may think this has a lot of garlic in it if you are normally a "bland" cook. I'm a Jersey girl and that's how we roll with the garlic around here. If you want to cut it down a bit, do so at your own peril. I really like to "eye-ball" the olive oil rather than measure it, 2 Tbsp. is more of a guide line.

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yield 5 - 6 people

Ingredients

8 medium tomatoes
1/3 large spanish onion
12 - fresh basil leaves
4 cloves fresh garlic
2 tablespoons olive oil, extra virgin, or more according to your taste.
- salt and tri color freshly ground pepper to taste.
1 teaspoon balsamic vinegar
1 - sourdough baggette
1 - 10

How To Make freestyle bruschetta

Step 1

Dice tomatoes and onions. (Small dice) Be sure to peel onions first. (hopefully, you already knew that) Put in a large bowl.

Step 2

Peel and crush garlic cloves by flattening with a chef's knife. and mince to a fine consistency. Add to tomatoes and onions.
Step 3

Stack basil leaves on top of each other and roll tightly end to end. (Chiffonade) looks a bit like a small cigarette. make thin slices so you get little thread-like pieces of basil. You can also google the word chiffonade for a better description than I can give you. Add to the Tomatoes, onions, garlic.
Step 4

Add the oil, salt & freshly ground pepper, ( use tri color, trust me on this one. ) Gently toss together and add the tsp. of balsamic vinegar and lightly toss once more.
Step 5

Slice the sour dough baggette diagonally and fry in a preheated pan with about a half inch of vegetable oil. It browns very quickly so pay attention.(Do not let the oil begin to smoke. it ruins your food and may cause a catastrophe.) maybe a min. or so on the first side and less on the second side.
Step 6

Place the fried bread on paper toweling to absorb any residual oil. Serve the bruschetta on top of the bread and enjoy!!
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