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| tasty
morsels |
Bruschetta with Two toppings |
|
 The
purply black tapenade topping and bright red tomato toppings
contrast nicely and look beautiful sitting next to each other on
a plate. Make the full amount of tapenade; it'll be way more
than you need for this recipe, but tapenade keeps well, and you
can use the remainder as a dip or pasta sauce.
|
ingredients
1 portion tapenade
tomato topping:
3 plum tomatoes
1 tbsp. olive oil
2 tbsp. shredded basil leaves
6 slices of a baguette
1 clove garlic
olive oil
yield
makes 6
|
|
time
20 minutes, plus marinating time for tomato mixture |
1. Cut a cross in the bottoms of
the tomatoes and drop them into boiling water for 30 seconds (this
loosens the skin). Fish out your tomatoes, then peel, de-seed and chop.
2.
In a bowl, mix the tomatoes, olive oil and basil. Let it sit for an hour
or so, to let the flavors combine.
3.
Pre-heat the even to 375F while you let the tomato mixture sit.
4. When
you're almost ready to eat, brush the baguette slices with olive oil.
Cut the garlic clove in half, and rub the surfaces of the bread slices
with the garlic (squeeze the garlic a bit as you rub, to get out the
juices). Toast the baguette slices for 8-10 minutes, until golden brown.
5.
Add salt and pepper to the tomato mixture, to taste. Top 3 slices with
the tomato mixture; top the remaining 3 slices with the tapenade. You
can garnish the tapenade slices with more basil, if desired.
6. Arrange
bruschetta on a plate and serve.
o
check
out these related recipes:
farfalle with tapenade and
roasted veggies
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