Health Snack Recipe: Tomato and basil Bruschetta

 

Bruschetta is a classic Italian appetizer. Made up of bread, olive oil and garlic This dish is native to Italy but similar dishes may have been eaten in Greek, French, and Spanish cuisines. It is also perfect for any season rather warm or cold. A perfect appetizer not to heavy but packed with lots of great flavor.

 

 

 

 

 

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced (about 2 teaspoons)

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, thinly sliced* or chopped

1 teaspoon kosher salt, more or less to taste

1/2 teaspoon freshly ground black pepper, more or less to taste

1 baguette French bread or similar Italian bread

1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.

Bring to boil 2 quarts of water. While waiting for water to boil make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will help when it comes to peeling tomatoes) Once the water is boiling remove the pot from the heat. Place tomatoes in the boiling water and blanch for 1 minute. Remove with a slotted spoon and let it sit until cool enough to handle. Peel off tomato skins. Cut out stem base with a paring knife. Cut tomatoes into halve or quarter and squeeze out most of the juice and seeds

Preheat oven to 450 degrees with a rack in the top slot of the oven. Chop the tomatoes and place them in a bowl. Mix in minced garlic, 1 Tbsp extra virgin olive oil and vinegar. Stir in thinly sliced basil and add salt and pepper to suit taste.

Cut the bread into 1/2 inch thick diagonal slices. Brush one side of each with olive oil and place oil side down on baking sheet or roasting pan. Place on top rack of oven this will allow bread to toast for 5 to 6 minutes to give a lightly brown edge.

Place toasted bread on a platter oil side up You can serve this with tomato mix on side or gently spon on top of the bread. If you choose to top do not do til right before serving

recipe source here