Tomato and Basil Bruschetta |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 24 |
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Awesome recipe from Williams-Sonoma Hors D'Oeuvre Ingredients:
8 small ripe tomatoes |
2 small garlic cloves, minced |
sea salt |
fresh ground pepper |
2 tablespoons extra virgin olive oil |
10 fresh basil leaves |
1 baguette, 24 thin slices |
olive oil |
Directions:
1. Halve the tomatoes crosswise and gently squeeze out the seeds. Use a small spoon to scoop out any remaining seeds. Cut the tomato flesh into 1/4 inch dice, disgarding any tough, pale flesh near the core end. In a bowl, combine the tomatoes, garlic, 3/4 teaspoon sea salt, 1/4 teaspoon pepper, and olive oil. Toss to coat evenly, adding a little more olive oil if the mixture appears dry. Taste for seasoning and let stand for at least 30 minutes or up to 1 hour, allow the flavors to marry.
2. Preheat the oven to 350°F Stack the basil leaves in a neat pile and roll the pile into a cigar shape. Thinly slice the cigar crosswise. Add the basil to the tomato mixture and toss to combine.
3. Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake until golden, 10-15 minutes. Let cool, then transfer to a serving platter and top each slice with 1 tablespoon of the tomato mixture. Serve at once.
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