CRUNCHY, CHUNKY AND GARLICY
Originating in central Italy, bruschetta is the simplest appetizer to make and very satisfying only when using the best extra-virgin olive oil and freshest ingredients.
Here's where you could get a little creative.
Traditionally the garlic is rubbed on a toasted piece of Italian bread. Personally this bores me. I'd rather crush the fresh garlic and spread it all over the place before toasting.
A little garlic behind to ears never hurt anybody.
Drizzle a little olive oil over the tomatoes, red onions and basil and your all set to enjoy.
Throw a little fresh buffalo mozzarella on top and your going back to the old neighborhood.
Throw some prosciutto on top and your on your way to Italy.
No matter which way you top it this hearty rustic appetizer will keep everyone coming back to the table for more.
1 loaf of fresh Italian bread.
8 plum tomatoes chopped
1 cup of fresh chopped basil
1 red onion chopped
3 or 4 or 5 cloves of garlic crushed
1 teaspoon of dried oregano
Extra-virgin olive oil
Fresh ground black pepper or red pepper flakes
Salt to taste
Variations include: Top with capers, use sun dried tomatoes instead of fresh, top with fresh buffalo mozzarella, top with a slice of "prociutto de parma", use your imagination.
Slice bread on the diagonal around a half inch thick.
Spread crushed garlic on top of bread.
Drizzle or brush with a little extra-virgin olive oil
Arrange bread on a cooking sheet and broil until toasted, around 5 minutes.
In a mixing bowl combine tomatoes,onions,basil and oregano and toss gently.
Season with fresh ground black pepper or red pepper flakes.
Salt to taste.
Arrange toasted bread on a platter and generously top with tomato mixture.
Serve immediately so the bread doesn't have time to get soggy. You want the crunch to be part of the experience.
If serving later, keep mixture in a bowl and let your guest top the toast themselves.
Rustic and full of flavor, bruschetta at its best!
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