Bruschette Con Pomidori Recipes

BRUSCHETTA AL POMODORO

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
• Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

MARY HELEN'S BRUSCHETTA DI POMODORI

Steps:

• Preheat broiler.
• In a bowl combine the tomatoes, basil, olive oil vinegar and salt. Toss well.
• Place the bread on a baking sheet and broil both sides lightly (about 2 min total)
• Remove and rub one side with slice of garlic clove.
• Arrange bread garlic side up and spoon on topping.
• Serve at once.

BRUSCHETTA DI POMODORI

Steps:

• Preheat broiler.
• In a bowl, combine the tomatoes, basil, olive oil, vinegar,and salt. Toss well.
• Place the bread on a baking sheet and broil, turning once, until lightly toasted on both sides, about two minuted total. Remove from the broiler and immediately rub one side of each slice with the garlic cloves.
• Arrange the grilled bread, garlic side up, on a serving platter, and spoon on the tomatoes, dividing evenly. Serve at once.

BRUSCHETTE CON POMIDORI

Steps:

• Toast the bread slices on a baking sheet in the upper third of a preheated 500 degree oven for 5 minutes, or until they are golden. While the toasts are warm, brush both sides of the toast with the oil and rub them with the garlic. In a small bowl combine the tomatoes, the balsamic vinegar, the sugar, and salt and pepper to taste and top the toasts with the mixture. Serves 2.