Friday, June 27, 2014
An Easy Bruschetta Recipe
For a fun twist on our French Baguette, make this recipe for bruschetta. It's delicious—and easy!
Bruschetta with Tomato and Basil
Adapted from yummly.com, Delia's Complete How to Cook
1 Breadsmith Ciabatta (loaf, cut in 12 thin slices)
1 clove garlic (peeled and rubbed in a little salt)
6 tablespoons extra-virgin olive oil
6 plum tomatoes (red, ripe)
3 basil leaves (torn)
3 drops extra-virgin olive oil
To start, chop the tomatoes finely, leaving the skin on but discarding the cores.
Pre-heat the dry ridged griddle over a high heat for about 10 minutes.
When it's really hot, place the slices of bread—on the diagonal—and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side. (Alternatively, toast them under a pre-heated conventional grill.)
As they are ready, place them on a cooling rack; then when cooled, take a sharp knife and make 3 little slashes across each piece and spread with the garlic puree; then drizzle each one with a teaspoon of olive oil.
Top the bruschetta with the tomatoes. Then season with salt and freshly milled black pepper and finish each one with a basil leaf (or a piece of basil leaf) and sprinkle a few more drops of olive oil over before serving.