The bounty of the summer harvest!
Italian bruschetta (pronounced "brusketta") is a wonderful way to capture
the flavors of freshly picked ripe summer tomatoes, fresh garden basil, and garlic.
And a great way to start a Sunday Dinner with friends and family.
1 loaf Italian bread, cut into 1/2-inch slices
4 cloves garlic, sliced in half
1/3 cup olive oil
3 tbsp. balsamic vinegar
1/8 cup chopped fresh basil or 1/2 tsp. dried
4-5 medium, ripe tomatoes, peeled, coarsely chopped and drained in a strainer for 20 min.
pinch of freshly ground black pepper
freshly grated Parmesan cheese, if desired
Combine oil, vinegar, basil and pepper in a large bowl and whisk together.
Add drained tomatoes to the dressing and toss to coat.
Allow to marinate for at least 15 minutes, maybe 30.
Toast bread slices on both sides under the broiler.
When toasted, rub the cut side of the garlic on the top of each slice.
Top each with some of the tomato mixture.
You may serve this now or, if desired, sprinkle with Parmesan cheese and return to the broiler until it melts...it doesn't take long.
Great appetizer with a glass of dry red wine!
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