Bruschetta

I offered a bruschetta recipe 6 years ago for the very first post in what was, at the time, a sendall email.  As I was looking for other ideas, I cruised through about fifteen cookbooks only turning up the white peach/blue cheese/balsamic and honey drizzle bruschetta ( done this before --- it's wonderful).  I find searching the internet on a Blackberry laborious so decided to just use what I had in the kitchen --- some mulitcolored heirloom tomatoes, a red onion from the market, as well as fresh basil.  If you saw Julie and Julia, it's over bruschetta that Julie discovers she's going to blog about food and cook all of Julia's recipes in "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 the 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.

Nutrition Information (per serving)

Contributor

Preston Maring, MD