Bruschetta with Tomato, Garlic & Basil
Serves eight to ten.
Yields about 3 cups topping.
To learn more, read the article:
Making the Best Bruschetta
1-1/2 lb. ripe tomatoes (about 5), cut into 1/4-inch dice
1 clove garlic, mashed to a paste with a pinch of salt (use a mortar and pestle or a knife)
2 leafy sprigs basil, leaves picked and torn or roughly chopped
1 recipe Basic Bruschetta
Season the tomatoes well with salt and put them in a colander to drain for 5 to 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil and basil. Taste for seasoning and add salt or a pinch more cayenne if you like. Spoon the tomato mixture onto the grilled bruschetta.
nutrition information (per serving):
per Tbs. topping without brushetta;
photo: Scott Phillips
From Fine Cooking 58
, pp. 41
June 1, 2003