RICK TOZZI'S Tomato Bruschetta
Between you and I - I perfer carrots
Bruschetta, from the Italian word “bruscare,” which means “to roast over coals,”
refers to the bread, not the toppings.
- 8 diced ripe roma (plum) tomatos
- 5 leaves chopped fresh basil
- 1 small onion - chopped
- 2 - 3 cloves minced garlic
- 1 1/2 Tbsp of dried oregano
- 1 dash of crushed red pepper
- Salt and coarsely ground black pepper to taste
- Extra-virgin olive oil – enough to coat the tomatos
- 1 loaf of Italian-style (or French) bread, cut into diagonal slices.
- In a large bowl, combine the tomatos, onion, basil, garlic, oregano, red pepper, salt, pepper and olive oil.
- Coat the entire mixture with olive oil.
- Allow the mixture to sit for 10-15 minutes for flavors to blend.
- In the meantime, preheat the broiler.
- On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven.
- Remove the slices from the oven.
- Spread the tomato mixture on the still warm toasted bread slices and serve.
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