Aug 24, 2011

A List Eats: Bruschetta

If you're new to cooking, you should try my bruschetta. It's almost foolproof - just don't burn down the house. This easy appetizer is a great addition to any dinner party.

Dish: Bruschetta
Prep Time: 10 minutes

- Fresh baguette
- 2 large tomatoes (heirloom or field work best)
- 1/3 cup of basil, chopped
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic 


- Slice baguette into thin slices

- Chop tomatoes into one-inch pieces
- Slice garlic clove into small pieces
- Cut the basil leaves into thin strips
- Mix tomatoes, garlic and basil in bowl
- Add one teaspoon extra virgin olive oil
- Salt and pepper to taste

- Place baguette slices onto medium heat (if you don't have fire burners, place directly onto stove)

- Rub garlic clove onto toasted baguette
- Drizzle extra virgin olive oil onto toasted baguette

- Add tomato/basil/garlic mixture



  1. At my cooking course in Florence, Chef Giovani said not to dice the tomatoes - leave them whole so they don't get watery. That's what I've been doing and my bruschetta has been yummy! Give it a try!!

  2. Thanks for the tip! How do you leave the tomatoes whole? They're huge.


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