jeudi 31 juillet 2008


A summer favourite of mine is bruschetta.  It is a  perfect aperitif accompaniment.  The bread can be grilled on the barbecue, under the oven grill or in the toaster/toaster oven.    The best bruschetta is simple - lightly toasted baguette or Italian bread, rubbed with garlic and topped with fresh tasty tomatoes and basil.  
A Spanish version is made by rubbing both garlic and tomato onto fresh bread but I prefer the Italian version.  My personal twist is to replace the basil with cilantro (fresh coriander) and brushing the toast with a little chile oil for a Mexican flavour.  
You can really personalize the bruschetta by varying the type of bread, thickness of the slice, herbs and amount of garlic.  

Bruschetta con pomodoro (Bruschetta with Tomato)
Serves 4

3-4 medium tomatoes, chopped
1 shallot, finely chopped
Freshly ground black pepper
Fresh basil leaves, torn in pieces
8 slices of Italian or crusty bread
1-2 cloves garlic, peeled and cut in half
90 mL (6 Tbsp) extra-virgin olive oil

Place the chopped tomatoes and shallot in a small bowl. Season with pepper; stir in the basil. Let stand for 10 minutes.
Toast or grill the bread until it is lightly browned and crisp on both sides. Rub one side of each toast slice with the garlic clove. Arrange on a platter. Sprinkle or brush with olive oil and spoon over the tomatoes. Serve immediately.

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