Basil – Bruschetta™ Basil
Large, abundant basil leaves provide a sweet flavor and scent. Pick the extra-large basil plant leaves and use fresh or dried in tomato dishes, pasta sauces, vegetables and soups.
Tomato and Basil Bruschetta
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tbsps. olive oil
2 1?4 tsps. balsamic vinegar v 2 tbsps. chopped fresh basil
1?2 tsp kosher salt
1?4 tsp fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tbsps. grated Parmigiano-Reggiano cheese
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp. As the tomatoes sit, toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler. When the bread is toasted rub each piece, on one side, with the whole garlic pieces. Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately. The tomato mixture also makes a wonderful vinaigrette for an antipasto salad.