(a.k.a. Bruchetta)
(a.k.a. Fancy Toast with Stuff On It)
A classic Italian appetizer. I have included the traditional
tomato and basil preparation. It could be served with
other toppings as well (See canape's section)
If I call this dish "Crostini ala Italia" I
can get $7 per plate. If I call it Toast and Tomatoes,
I'll only get $3 per plate. Terminology. It is all about
terminology.
Yield: Appetizers for four, increase quantiies
for larger parties
Ingredients:
4 Roma tomatoes, diced
¼ c. fresh basil leaves, chiffonade(thin ribbon
cut)
3 cloves peeled garlic, minced
½ c. cubed cheese (Provalone or Mozzarella)
1½ c. olive oil
½ c. balsamic vinegar
½ t. salt
Fresh ground black pepper
1 small baguette, crusty French bread available widely
now
slice into ¼ inch slices cut on the bias for toast
Instructions:
In a small mixing bowl, whisk together the olive oil and
balsamic vinegar, season with salt and pepper. With a
pastry brush, gently brush the olive oil and vinegar mixture
on top of the bread. Set aside on sheet pan to toast.
In a medium mixing bowl, toss tomatoes, basil, cheese,
garlic, salt and pepper together. Add a tablespoon or
2 to the mixture. Place toast in an oven heated to 400
degrees until the tops are golden brown.. Arrange the
bread on a plate and place the tomato mixture in a bowl
in the center. Serve immediately. Reserve the balance
of the dressing for future use.
Note: The bread gets dressed in this recipe, however
classically the toast would be rubbed directly with a
clove of garlic on each crispy side.
Note: One of my employees lives in a small condo
that isn't outfitted with a kitchen. This is one of her
favorite dishes to take to appetizer parties because she
can toast the bread in her toaster oven, toss the tomatoes,
and go. Super simple, super good.
