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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe was inspired by a visit to a small, neighborhood restaurant in San Francisco. Once you have this bruschetta, it's hard to eat it any other way. A good bread is essential. (By the way, did you know the proper pronunciation of this dish is broo-SKET-uh ? Read more ?) Ingredients:
8 slices artisan sourdough bread |
'1/4 cup extra virgin olive oil |
1 garlic clove, peeled and cut in half |
'4 ripe tomatoes, thinly sliced |
'4 basil leaves - stacked, rolled, then thinly sliced |
salt |
parmesan cheese (optional) |
capers, chopped (optional) |
Directions:
1. Prepare a hot grill. A charcoal fire is the best!
2. Lightly brush the bread with the olive oil. Place the bread slices on the grill and toast until you have grill marks on each side. (You can use a broiler if it's not grilling weather - put a rack on the top shelf and broil the bread for 2-3 minutes.)
3. Remove the bread from the grill/broiler. Rub one side of the bread with the cut side of the garlic clove.
4. Arrange the tomato slices on the top of the bread, overlapping them slightly. Sprinkle to taste with salt.
5. Put the tomato-topped bread slices back on the grill / under the broiler briefly to warm everything up again.
6. Remove the bread slices, and top with the basil chiffonade. Add parmesan cheese and capers, if using. Buon Appetito!
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