Bruschetta
For this recipe, I decided to just use what I had in the kitchen — some multicolored heirloom tomatoes, red onion from the farmer's market, as well as fresh basil.
If you saw the film Julie and Julia, it's over bruschetta that Julie discovers she's going to blog about food and cook all of Julia Child's recipes in the book Mastering the Art of French Cooking. Meryl Streep really becomes Julia — mistakes in the kitchen and all.
Servings: 4
Ingredients
Note: the amounts of ingredients here are very approximate. It doesn't really matter.
- 8 slices levain or other whole-grain country loaf
- 4 Tbsp olive oil
- 1 large clove garlic, peeled
- 2 medium-sized heirloom tomatoes, cored and coarsely chopped or the equivalent amount of cherry tomatoes halved or quartered
- 1/2 red onion, coarsely chopped
- 3 tbsp chopped fresh basil
- 2 Tbsp minced fresh parsley
- 1 1/2 Tbsp red wine vinegar
- Salt and freshly ground pepper to taste
Directions
- Preheat broiler.
- Arrange the bread slices on a baking sheet and broil until browned on one side. Turn over and brown on the other side.
- Brush the slices with 2 Tbsp of olive oil.
- Cut the garlic clove in half and rub the cut ends on the bread.
- Mix the tomatoes, red onion, basil, parsley, red wine vinegar, and remaining olive oil in a bowl.
- Season to taste with salt and pepper.