Tomato and basil bruschetta2012-09-03
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This may seem like the easiest thing in the world to make but believe me, it’s easy to mess it up. This dish is my test for people who say they know how to cook. I usually ask them to describe the steps involved and if they miss out on the blanching, chiffonade or rubbing the garlic on the bread, sorry but you can’t cook!
- 1/2 baguette or ciabatta, sliced about 1.5cm thick and at a slant
- 2 cloves of garlic, peeled and halved
- 3 tomatoes
- handful of fresh basil
- salt and pepper to taste
- olive oil
- 1 red onion, finely chopped (optional)
Cut a cross on each tomato and immerse in hot warm for 5 minutes. Remove from the water and peel off the skin. Chop the tomatoes and place into a mixing bowl.
Add the red onion into the bowl.
Toast the bread slices on a grill pan until golden brown. Can also use a toaster.
Chiffonade the basil. (This is a culinary term meaning to stack the basil leaves and roll them into a cylinder, then slice finely). Add to the mixing bowl.
Drizzle some olive oil into the mixing bowl, about 1 tablespoon. Season with salt and pepper. Mix well.
When the bread is grilled, rub one side of each slice with the garlic. Drizzle with some olive oil.
Top with the tomato mixture. Enjoy!
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