Rob And Ninas Ultimate Bruschetta |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This dish may be a bit of work but I guarantee it will be the best bruschetta you've ever had in your life. Give it a try and let us know what you think. Ingredients:
6 beefsteak tomatoes |
1/3 plus 1/4 cup extra virgin olive oil |
1/4 cup balsamic vinegar |
1/4 cup red wine vinegar |
2 plus 1 teaspoon chopped garlic |
2 tablespoons chopped fresh basil |
salt & pepper |
1 (12-inch) loaf crusty italian bread, cut into 3/4 inch slices |
1/2 cup julienned roasted red peppers |
6 kalamata olives |
1/4 cup shaved parmigiano-reggiano cheese |
Directions:
1. Prepare the tomatoes by coring them and scoring the top with an X. To blanch the tomatoes, place them in boiling water for 1 minute and then immediately transfering them to an ice bath.
2. Peel off the skins of the tomatoes, remove the seeds and dice them into 3/4 inch pieces.
3. in a medium bowl, toss the tomatoes, 1/3 cup olive oil, balsamic vinegar, red wine vinegar, 1 tablespoon garlic, basil and salt and pepper to taste.
4. Marinate in the refrigerator for 1/2 an hour.
5. In a small bowl, combine the remaining oilve oil and garlic. Brush the slices of bread with this mixture and toast or grill them. Just prior to serving, warm the bread slices in the oven.
6. Place the tomato mixturein the centre of a large round platter. Arrange the bread slices around the tomatoes and garnish with roasted read peppers and olives. Sprinkle the parmigiano-reggiano on top of the tomatoes and serve.
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