Recipe: Alice Waters' Bruschetta
Appetizers and SnacksALICE WATERS' BRUSCHETTA
1 loaf crusty sourdough country bread
Extra virgin olive oil
1 large garlic clove, halved
Ripe garden tomatoes (use 1 tomato per large slice of bread)
Red wine vinegar
Salt and freshly ground black pepper, to taste
Fresh basil leaves
1 shallot, peeled and finely diced (optional)
Cut the bread into medium-thick slices. Either grill or toast them until they're nice and brown on both sides.
Drizzle toasts liberally with olive oil, and rub each slice with garlic.
Slice tomatoes and arrange on top of the bread. Sprinkle with a splash of vinegar, salt, pepper, and a few basil leaves. Serve immediately. (If the tomatoes are not perfectly flavorful, macerate the finely diced shallot in the vinegar and sprinkle on top).
Source: The New Basics Cookbook by Sheila Lukins and Julee Rosso
1 loaf crusty sourdough country bread
Extra virgin olive oil
1 large garlic clove, halved
Ripe garden tomatoes (use 1 tomato per large slice of bread)
Red wine vinegar
Salt and freshly ground black pepper, to taste
Fresh basil leaves
1 shallot, peeled and finely diced (optional)
Cut the bread into medium-thick slices. Either grill or toast them until they're nice and brown on both sides.
Drizzle toasts liberally with olive oil, and rub each slice with garlic.
Slice tomatoes and arrange on top of the bread. Sprinkle with a splash of vinegar, salt, pepper, and a few basil leaves. Serve immediately. (If the tomatoes are not perfectly flavorful, macerate the finely diced shallot in the vinegar and sprinkle on top).
Source: The New Basics Cookbook by Sheila Lukins and Julee Rosso
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