Spicy Tomato And Basil Bruschetta Recipe - Cooking Index
Spicy Tomato And Basil Bruschetta Recipe - Cooking Index
In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.
Courses: Starters and appetizers| Topping | ||
| 4 | Ripe tomatoes - cored, and | |
| Cut into 1/2" dice | ||
| 1/2 cup | 31g / 1.1oz | Oven-Dried Tomatoes - (see recipe), |
| Coarsely chopped | ||
| 1/3 cup | 13g / 0.5oz | Julienned basil leaves |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Crushed dried red pepper flakes |
| Base | ||
| 12 | Country-style Italian bread, 1" thick | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Roasted Whole Garlic - (see recipe) |
| 3 tablespoons | 45ml | Julienned basil - for garnish |
Pre-heat broiler or grill.
In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.
Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.
Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Garnish with extra julienned basil leaves, if desired, and serve immediately.
This recipe yields 12 slices.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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