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Bruschetta con pomodori

 

Recipe courtesy Roberta Dowling, Cambridge School of Culinary Arts

Programme: Everyday Italian

 

15 mins

2 mins

Easy

8 servings

 
 
 

Ingredients

65ml extra-virgin olive oil

6 small ripe but firm tomatoes, halved, seeded and finely diced

2 cloves garlic, minced

8 fresh basil leaves, chiffonade

Cayenne pepper, to taste

1/4 tsp salt

8 ( 0.5cm thick ) slices Italian country bread

2 cloves garlic, halved

Method

 
Bruschetta con pomodori

1) In a bowl, combine the olive oil, tomatoes, minced garlic, basil, cayenne, and salt. Set aside for at least 60 minutes to marinate.

2) Preheat an outdoor griddle or griddle pan to medium heat.

3) Cook the bread until it is browned on both sides, about 2 minutes per side. While still warm, rub each side with the cut garlic. Divide the tomato mixture on top of each bread slice. Arrange on a platter and serve.
 

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