Classic Bruschetta
- 1 1/2 lb ripe plum tomatoes (diced into 0.25 inch pieces)
- 1 small garlic head, or around 6 large garlic cloves, minced
- 1 cup of fresh and finely chopped basil leaves
- 1 medium sized shallot, chopped finely (around 2 tablespoons)
- 1/4 cup of olive oil
- 1/2 teaspoon each of black pepper (freshly ground) and salt (the quantity may vary according to your taste)
- 1 crispy country bread or baguette, for serving
- Prepare a perfect blend of olive oil, shallot, garlic, tomatoes, and basil. Taste the mixture and add some pepper and salt as needed. Leave the recipe for 30 minutes - 4 hours at room temperature.
- Now use Crostini or toasted bread pre-heated in 350u0b0F temperature for around 10 minutes. Drain the excess liquid and pile the bruschetta on the sliced bread or Crostini with a slotted spoon.
tomatoes, garlic, basil, shallot, ubc, each of black pepper, country bread
Taken from www.epicurious.com/recipes/member/views/classic-bruschetta-53008631 (may not work)