Bruschetta Recipe
The flavor of this Bruschetta recipe has occupied my mind so much that I almost never consider any other Bruschetta recipe. A good way to use up Vegetable is to make some delicious Bruschetta. It is the answer when you look for a tasty Side Dish. Trust me, once you taste this Bruschetta you are bound to prepare it again!
Ingredients
3 tablespoons olive oil
2 tablespoons water
2 tablespoons minced fresh basil
2 cloves garlic, minced
1 loaf Italian bread (10 ounces), cut into 20 slices
2 medium-size tomatoes, peeled seeded, and coarsely chopped
1/2 teaspoon salt
Basil leaves (optional garnish)
Directions
1 Preheat the oven to 400° F.
In a small saucepan, heat the oil and water over low heat.
Add the basil and garlic and cook, uncovered, for4 minutes.
Remove from the heat and let stand for 10 minutes.
In a sieve set over a bowl, strain the mixture, pressing on the solids to extract all the liquid.
Set aside both the solids and liquid.
2 Usinga pastry brush, coat 1 side of each bread slice with the reserved liquid and arrange on a large baking sheet.
Bake for 1 0 minutes or until crisp.
3 In a small bowl, combine the tomatoes and salt.
Add the reserved solids to the tomatoes and let stand for 30 minutes.
Spoon a heaping tablespoon of the mixture onto each piece of toast and garnish with whole basil leaves if you like.
In a small saucepan, heat the oil and water over low heat.
Add the basil and garlic and cook, uncovered, for4 minutes.
Remove from the heat and let stand for 10 minutes.
In a sieve set over a bowl, strain the mixture, pressing on the solids to extract all the liquid.
Set aside both the solids and liquid.
2 Usinga pastry brush, coat 1 side of each bread slice with the reserved liquid and arrange on a large baking sheet.
Bake for 1 0 minutes or until crisp.
3 In a small bowl, combine the tomatoes and salt.
Add the reserved solids to the tomatoes and let stand for 30 minutes.
Spoon a heaping tablespoon of the mixture onto each piece of toast and garnish with whole basil leaves if you like.
