Brushetta

[reneeinnorthwes]

Does anyone have a brushetta recipe that they love? I need to make it and am not 100% sure how. I know it is basically tomatoes, basil and oil but I'm not sure how much of each and perhaps there are different variations!

Thanks so much,
Renee

[summer02]

This is my favorite Bruschetta recipe - without the olives or capers since I don't like one and DH doesn't like the other :)

Bruschetta Pomodoro
Pomodoro is Italian for "tomato."
2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.

Yield: 10 servings

CALORIES 95 (20% from fat); FAT 2.6g (satfat 0.4g, monofat 1.4g, polyfat 0.5g); PROTEIN 2.2g; CARBOHYDRATE 15.8g; FIBER 1.1g; CHOLESTEROL 1mg; IRON 0.8mg; SODIUM 255mg; CALCIUM 15mg;
Cooking Light, SEPTEMBER 1997

[Beth]

We don't use a recipe, but the one above is pretty close to what we usually do -- except no capers and no onion, olives depending on mood and availability. Diced fresh mozzerella added is another variation.

[Kismet]

I LOVE to make bruschetta in the summer when the tomatoes are ripe and the basil is plentiful! I simply dice a tomato, toss with a Tbsp or so of sliced basil, and add a bit of salt & pepper. I set this aside while I toast my bread. I also grate a bit of parmesan. I top the bread with the tomatoes & parmesan and run it under the broiler until the cheese is melted. SO GOOD! :) I never add oil or balsamic to mine as I love the fresh tomato taste.

[reneeinnorthwes]

Thanks so much for the recipes! They all sounds so good. I"m going to try them tonight. It is so early in the season that I'll have to use store tomatoes - but in a month or so hopefully I'll be able to use the ones growing in my yard!

Renee

[klrickrode]

I was just looking at my email from Food Network this morning and saw a recipe for bruchetta from Rachael Ray. Looks good, and got rave reviews. Here it is:

Bruschetta with Tomato and Basil Recipe courtesy Rachael Ray
Show: 30 Minute Meals

1/2 baguette or crusty long loaf bread, sliced (12 pieces)
2 large cloves garlic, cracked away from skin
Extra-virgin olive oil, for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt


Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.