| BRUSCHETTA 12
slices [each about 1/2 inch thick] Italian bread
2 tablespoons Extra Virgin Olive Oil
1 cup chopped firm-ripe plum tomatoes
1 small clove garlic, pressed
Salt and freshly ground pepper, to taste
12 fresh basil leaves
Grill or broil the bread on both sides until lightly
browned. Meanwhile combine the olive oil, tomatoes,
garlic, salt and pepper in a small bowl; toss to blend.
Arrange the toasted bread on a large platter or tray.
Place a basil leaf on each piece of bread and top with a
rounded teaspoonful of the tomato mixture. Serve at once.
Yield: 6 Servings
|