A Different Tomato Bruschetta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Something different from the usual tomato/basil topping on italian bread. Ingredients:
2 large tomatoes, peeled cored, seeded and chopped |
1 slice sourdough bread |
3 tablespoons red wine vinegar |
3 tablespoons extra virgin olive oil |
1 tablespoon capers, drained |
1 garlic clove, chopped |
3 tablespoons chopped italian parsley |
2 teaspoons chopped fresh thyme |
1 drop tabasco sauce |
salt and pepper |
6 slices italian bread, for serving |
Directions:
1. Strain tomatoes for 15 minutes.
2. Place the sourdough bread on a plate.
3. Drizzle with vinegar and stand for 1 minute.
4. Place bread, 2 tbs olive oil, capers, garlic, parsley, thyme, tobasco sauce and tomatoes in blender.
5. Process until desired consistency.
6. Season. (this can be done up to 4 hours prior to serving).
7. Preheat oven to 220 degrees celcius.
8. Brush 6 slices of bread with remaining oil and toast until crip and golden.
9. Serve crushed tomato mixture on top.
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