TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
SHALLOT-BRESAOLA BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss 1 thinly sliced shallot, 3 tablespoons olive oil, 1 teaspoon chopped rosemary and a pinch of salt; set aside 10 minutes. Spread softened butter on the toast rounds. Top with sliced bresaola (cured beef) and the marinated shallot. Drizzle with the marinade.
SHALLOT BRUSCHETTA
Categories Bread Cheese Appetizer Bake Quick & Easy Fall Shallot Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 5
Steps:
- Preheat broiler. Heat oil in heavy small skillet over medium heat. Add shallots and sauté until tender, stirring frequently, about 5 minutes.
- Broil 1 side of bread until toasted. Spread shallot mixture on second side of bread. Sprinkle generously with pepper and cheese. Broil until beginning to brown. Serve immediately.
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