Bruschetta di Pomodoro


Bruschetta di Pomodoro
 
Slice bread (about ¾-inch thick) into 12 pieces. Lay the slices on a sheet pan and toast in the oven (or grill), turning once, until lightly golden brown on both sides. Rub each slice with fresh garlic while still hot.
Author:
Recipe type: Appetizer
Ingredients
  • 2 medium ripe fresh tomatoes, cored, seeded, chopped
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • Ground pepper
  • 12-18 fresh basil leaves, torn into small pieces
  • 12 slices of the toasted bread
  • Grated Parmesan
Instructions
  1. Combine the tomatoes, olive oil, salt, pepper and basil.
  2. Spoon the mixture evenly among the slices of bread.
  3. Sprinkle on the Parmesan.
  4. Generally, three slices to a serving works fine.

 

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