Bruschetta di Pomodori
Bruschetta di Pomodori
Submitted by Tom & Marilyn Handy
Appetizers
Ingredients
- 5-6 Roma tomatoes, seeded and chopped
- 6 fresh basil leaves, torn into small pieces
- 1/4 cup Fustini's Meyer Lemon olive oil, plus more for brushing
- 1 1/2 teaspoons Fustini's 18 Year balsamic
- coarse salt
- 8 slices French bread, sliced 1/2 inch thick
- 2 large garlic cloves, peeled and cut in half
- pepper to taste
Directions
- Preheat broiler. In a bowl, combine tomatoes, basil, Fustini's olive oil, Fusitni's balsamic and salt. Set aside. Make your crostini by brushing both sides of bread lightly with Fustini's olive oil and place on a baking sheet. Broil, turning once, until lightly toasted on both sides, about 2 minutes. Remove bread from the broiler and immediately rub one side of each piece with the cut side of a garlic clove half. Arrange the toasted bread, garlic side up on a serving platter and spoon on the tomatoes, dividing evenly. Add a few grinds of pepper and serve at once.
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