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Classic Bruschetta al Pomodoro
When paired, the Classic Bruschetta al Pomodoro and the Crostini Tapenade make a colorful spread.
From Peace Meals
1 loaf of rustic Italian bread such as ciabatta, cut into ½ to ¾ inch slices
Al Pomodoro:
2 medium tomatoes, chopped
2 to 3 cloves garlic, slightly crushed
Extra virgin olive oil
¼ cup fresh basil chiffonade
¼ cup extra virgin olive oil
1 teaspoon Balsamic vinegar
Coarse salt and freshly grounded pepper
Preheat the oven to broil. Arrange the bread slices in a single layer on a baking sheet. Toast under the broiler until golden and crisp. Turn the slices over and toast until the second side is golden and crisp. Rub the toasted bread immediately with garlic and drizzle with olive oil. Combine the tomatoes, basil, olive oil and vinegar in a bowl. Top the bruschetta with the mixture. Season with salt and pepper. Makes about 24 pieces.
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