Bruschetta Pomodori

• 1/3 cup extra-virgin olive oil
• 2 tablespoons garlic, minced
• 12 large slices italian bread
• 5 medium tomatoes, diced
• 2 tablespoons chopped fresh basil leaves
• Salt and freshly milled black pepper to taste

Method

In a bowl, mix together the tomatoes, 2 tablespoons garlic, chopped basil leaves, salt and pepper to taste. Set aside so garlic flavor may permeate the tomatoes.  If you have time, it is preferable to cover and refrigerate for a few hours, though the earth will not fall out of its orbit if you don't.

In a large skillet, heat olive oil and 1 tablespoon of the garlic. Fry bread slices in a single layer, turning to cook on both sides, until turning golden. 

Put the bread slices on a serving platter and spoon the tomato mixture onto each slice.

Serves: 4 - 6

Contributor: Marisa Rossi

 

back to hors d'oeuvres and appetizer recipes       back to sandwich recipes

top of page