Bruschetta

When we lived in Connecticut, Dave and I loved the eating at Match, a restaurant in nearby SoNo.  We loved their three bruschetta appetizer.   When we moved, I searched for a recipe that reminded me of those date nights before children.

So fresh tasting, Dave says this bruschetta is just as good if not better than most restaurant’s.  It’s smooth and not too tangy.

by Elizabeth Savoie Dronet

Ingredients

7 Roma tomatoes, skins removed, diced

1 Tbsp olive oil
2 cloves of garlic, minced
8 basil leaves, thinly sliced
1 tsp balsamic vinegar
Salt and freshly ground pepper

olive oil
sliced French bread

Method

Remove skins of the tomatoes by first preparing a bowl of ice water and a pot of boiling water.  Wash the tomatoes and with a knife gently carve an X from the bottom of the tomato to the top.  Boil the tomatoes for one minute or so until the skin begins to peel away where the X has been carved.  Do not overcook.  With tongs, remove the tomatoes and plunge them into the ice water bath to stop the cooking process.  The skins should easily peel off at this point.  Remove the core and seeds then finely dice.

Place tomatoes into a bowl and add garlic, olive oil, vinegar, basil, salt and pepper.

Brush the bread slices with olive oil on one side and toast.  You may toast them on a griddle or on a cookie sheet in the oven at 450.  Place on the top rack for 5 minutes, oil side down.

Spoon tomatoes over the toast and enjoy!