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, 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
rock salt
black pepper

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.

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