Chop the tomatoes into 1/4 inch pieces. Toss with 2 T garlic in a bowl. Add the basil, cinegar, 1/3 c olive oil, salt and pepper and mix well. Let stand at room temperature for at least 15 minutes. Rub the bread with the cut sides of the garli halves and brush with 1/4 c olive oil. Place on a grill rack. Gril for 5-8 minutes or until toasted. Arrange the bread on serving plate and top with the tomato mixture. Serve immediately.
VARIATIONS- White Bean Rosemary Bruschetta, substitute 1 lb white beans for the tomatoes and substitute 1 T chopped fresh rosemary and 1/2 c chopped Italian parsley for the basil.
Bruschetta with Wild Mushrooms and Greens- substitute 1 lb wild mushrooms, chopped and sauteed and 1 lb kale or spinach, chopped and sauteed, for the tomatoes. Wrap the sauteed kale or spinach in a tea towel and squeeze to remove the excess liquid. Combine with the mushrooms in a bowl and mix well. Follow the directions above, sprinkling with shredded pecorino cheese before serving.
Black Olive Bruschetta- substitute 1 c slivered pitted olives (Sicilian, kalamata or your favorite kind) for the tomatoes. Substitute chopped fresh Italian parsley for 1/2 c of the basil.
Originally Submitted
10/14/2012
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