venerdì 23 marzo 2012

Bruschette al Pomodoro - Bruschette with Tomatoes

This recipe is indeed very simple! But is the bread that makes all the difference in taste!
It must be a kind of bread that, when toasted, keeps the humidity inside. In Italy this bread is called Pane Casareccio.
The slices of the bread must be quite wide, whit a soft spongy internal part, and a crust not too thick. Dutch traditional bread is not very suitable for this recipe

INGREDIENTS for 4 people:

- 4 slices of Pane Casareccio
- red tomato cherries / Roma tomatoes grapes
- salt
- pepper
- 2 big garlic cloves
- extra virgin olive oil
- fresh basil leaves

Chop the tomatoes in very small blocks and put them in a bowl with a pinch of salt and let it stand for allowing the excess of water to run out.

Remove the skin from the garlic cloves. Cut one clove in half and keep one part on a side. Reduce in very small pieces the rest of the garlic with the help of a sharp knife and throw them in the mortar.
Add in the mortar the olive oil, some basil leaves, the salt and pepper and eventually the herbs you would like to add.
Add a bit of the tomatoes water and throw away the rest.
Squeeze and work the mixture very well till reduce it in a fine oily mixture.

Toast the bread under the grill of the oven or in a toaster.
Let it be crunchy but not hard!
Let the bread cool down a bit.

Dispose the bruschette on a big serving plate.
Whit the help of a spoon lay down the tomatoes over the bread.
Pour the oil mixture over the Bruschetta and serve it decorated with fresh basil leaves and …


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