Sunday, August 26, 2012

Tomato Basil Bruschetta

I'm a huge fan of fresh tomatoes. If you are skilled enough to have a garden (I'm not... just about everything I try to grow dies), this would be absolutely delicious with whatever fresh tomatoes you have. I remember having fresh tomato sandwiches as a kid - just plain white sandwich bread, butter, and lots of salt and pepper. Simple! Yum! This Tomato Basil Bruschetta has become one of my favorite ways to eat fresh tomatoes... balsamic vinegar, olive oil, lots of basil.
Tomato Basil Bruschetta
4 Roma tomatoes
1 bunch fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 cup feta cheese, crumbled
salt & pepper to taste
1 garlic clove
1 baguette, sliced (I used a buckwheat baguette)
Set the oven to BROIL. Place the slices of baguette on a baking sheet. Cut the garlic clove in half and rub the cut side on each slice of bread.  Using 1 tablespoon of the olive oil, drizzle a little oil on each slice of baguette. Place the baking sheet under the broiler for about 3 minutes (or until the baguette is lightly toasted). Remove from oven and allow to cool.
Cut the tomatoes into quarters, remove and discard seeds and “tomato goo,” then dice the tomatoes.
Chop the basil by gathering leaves (I used about 15 to 20 leaves) only and arranging them from largest to smallest. Stacking the smaller leaves on top of the larger leaves. Roll the largest leaf around the other small ones. Slice the roll of leaves crosswise into thin strips. At this point, you can use the basil in strips or continue to chop in the opposite direction as I did.
Combine the diced tomatoes in a medium bowl with 2 tablespoons of balsamic vinegar and 1 tablespoon olive oil. Add the chopped basil and mix gently. Season with salt and pepper to taste.
Top each piece of toasted baguette with a spoonful of the tomato basil mixture. Sprinkle with feta cheese. Using the remaining 1 tablespoon of balsamic vinegar, drizzle each piece of bruschetta with a few drops of the vinegar.
You could also serve the bowl of tomato basil mixture and feta with the baguette toasts on a plate, allowing guests to top their own toasts.

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