BRUSCHETTA                    back to home

about 12

There are many versions of this great Italian  snack, but this is the one I like best. my inspiration. They do take some time, but when i’ve tried to take short cuts the results aren’t nearly as good. And, they can be made hours in advance and are still good served at room temp. I only make these when tomatoes are in season.

4  ripe tomatoes

1 baguette

1/4 cup best olive oil

1/ 3 cup grated parmesan                                                               

1 clove garlic pealed with end sliced off

salt and pepper

fresh basil

Roasting the Tomatoes

Pre-heat oven to 300 degrees.  Slice tomatoes about 1/2 “ thick. Liberally salt and pepper both sides . Place on a parchment  lined baking sheet and roast for about a half hour- until most of the moisture is out, the tomatoes should  be soft , but still hold together. Set aside. The tomatoes can be roasted well in advance and kept at room temperature for later finishing.

Making the Crostini

Preheat oven to 400 degrees. Slice the baguette on the diagonal about 3/4 inch thick for each of the 12 slices. Line a baking sheet with parchment paper. Lightly brush olive oil  on both sides and place on the baking sheet. Bake for 7-9 minutes or until lightly browned on both sides. Remove from oven and while still warm , rub the garlic clove, that has been cut at one end- to better release it’s flavor, over one side of the crostini.

Finishing the Bruschetta

Lay a tomato slice on top of each crostini. They will be pliable so you can shape them to fit the toasts. Sprinkle with ribbons of fresh basil. Or, lightly sprinkle with grated parmesan and return to the oven for several minutes until the cheese melts. These are better when served slightly warm or room temp.