|
Bruschetta alla Julie and Julia
|
|
Category |
|
Appetizers
|
Sub
Category |
|
Vegetarian
|
Servings |
|
4
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 slices rough textured bread, such as focaccia, or from a crusty baguette, cut lengthwise
|
|
16 oz. assorted heirloom type tomatoes (I used President’s Choice Rainbow heirloom cherry tomatoes)
|
|
extra virgin olive oil
|
|
1 clove garlic, peeled and halved
|
|
sea salt
|
|
chopped fresh basil
|
|
fresh parmesan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.
|
|
|
Fry bread in 2-3 T. olive oil in skillet, browning on each side, and adding 1 more T. oil if necessary. You can also bake instead to save time.
|
|
|
Rub cut half of garlic over 1 side of fried bread.
|
|
|
Spoon tomatoes (with oil and accumulated juices) over bread. Top with parmesan, chopped basil and more sea salt to taste.
|
|
|
Serving
Suggestions |
|
Eat with plenty of napkins on hand.
|
|
Originally Submitted
10/21/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Bruschetta alla Julie and Julia recipe to your own private DesktopCookbook.
|