Tucchetti's bruschetta

Yield: 1 Servings

Measure Ingredient
1 \N Loaf crusty Italian bread; cut into 1/4- to 1/2-inch slices
2 tablespoons Butter; melted
1 \N Clove crushed garlic
1 cup Finely diced plum tomatoes
1 cup Finely diced yellow tomatoes; (can substitute red)
⅓ cup Sun-dried tomatoes; with 1 Tbsp. oil they are packed in
1 tablespoon Extra virgin olive oil
1 tablespoon Balsamic vinegar
2 tablespoons Fresh basil; julienned
1 \N Mild onion; diced
2 tablespoons Fresh garlic; finely diced
\N \N Fresh ground black pepper to taste

Chef: Mike Dooher, Restaurant: Tucchetti Heat oven to 400 degrees. Spread diced onion on a lightly oiled cookie sheet. Roast until partially cooked. In a bowl, mix together the 3 kinds of tomatoes, roasted onion, olive oil, vinegar, basil, diced garlic and pepper. Refrigerate 1-2 hours to let flavors blend.

Just before serving, melt 2 Tbsp. butter and add the clove of crushed garlic. Brush mixture onto one side of sliced Italian bread. Put slices on tray and bake in 400-degree oven until lightly toasted. Turn slices over and brush with remaining garlic butter. Return to oven until toast is evenly browned. Remove from oven and top each slice with approximately 2 Tbsp. tomato mixture. Serve immediately so bread does not become soggy.

Posted to recipelu-digest Volume 01 Number 665 by CuisineArt@... on Feb 1, 1998

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