Bruschette Con Pomidori Recipes
BRUSCHETTA POMODORO
If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta to make a fresh sauce.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
- Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
- Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
- Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.
BRUSCHETTA DI POMODORI
Simple recipe from the Williams-Sonoma cookbook Savoring Italy. By Michele Scicolone. This is my favorite book with many fantastic recipies that I will be posting.
Provided by Raqstar
Categories Spreads
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- In a bowl, combine the tomatoes, basil, olive oil, vinegar,and salt. Toss well.
- Place the bread on a baking sheet and broil, turning once, until lightly toasted on both sides, about two minuted total. Remove from the broiler and immediately rub one side of each slice with the garlic cloves.
- Arrange the grilled bread, garlic side up, on a serving platter, and spoon on the tomatoes, dividing evenly. Serve at once.
Nutrition Facts : Calories 319.4, Fat 14.8, SaturatedFat 2.2, Sodium 332.3, Carbohydrate 39.4, Fiber 2.3, Sugar 3.5, Protein 8.2
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