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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 18 |
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A bruschetta recipe from a local restaurant. I'm putting it here more for myself than for anything else. At least, I'll know where to find it. BTW, the recipe makes a restaurant sized batch. Total amount of finished product is approximate. Cooking time is for the french bread toasts and is approximate. Ingredients:
20 -24 ripe roma tomatoes |
1/2 red onion, fine diced |
2 garlic cloves, minced |
40 fresh basil leaves, chopped |
1 teaspoon salt |
1 teaspoon white pepper |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
Directions:
1. Remove cores from tomatoes, cut in half lengthwise and remove all seeds. Dice finely and place in a bowl.
2. Finely dice the onion and add to bowl.
3. Add remaining ingredients and mix thoroughly.
4. To serve, butter slices of french bread; sprinkle with grated parmesan cheese and broil until crisp but not dried out. Scoop bruschetta with a spoon, squeezing to remove some of the liquid. Arrange on toasts; garnish with a parsley sprig and shaved asiago cheese.
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