Bruschetta
is probably the easiest of these antipasto recipes to
prepare. It is also one of the favorites with Italians, as well as Americans
living in Southern Italy.
Ingredients:
Italian bread: 1 or 2
loaves sliced into 3/4 inch slices
Garlic (fresh): 2 or 3 cloves - peeled
Cherry tomatoes: 1 to 1 1/2 pounds - cut into
eighths
Olive oil (extra virgin): a little per bruschetta
red pepper (crushed): a pinch per bruschetta (optional)
Salt: to taste
Basil (fresh): 1 leaf per bruschetta
-chopped finely (optional)
How to do
it:
OK, here we go!
Go out and buy a couple of loaves of good Italian bread (preferably the day
befor you need them).
Let them sit around a day.
The day you need the bruscetta, Slice the bread into 3/4 inch slices.
Toast the bread over charcoal or in a toaster or under the oven broiler until
both sides are a toasty brown.
While the toast is still hot, rub raw garlic over one side of the toast (take it
easy, not too much).
Cover the toast completely (garlic side), with tomato pieces, some salt, a
little olive oil, maybe some crushed red pepper, and the basil.
Buon appetito!!
