bruschetta that even the timid tomato eater will love
i was never too keen on tomatoes. the acidic taste and the way that the gooey seedey centers felt in my mouth, bleh! it was not until i visited italy
and accidently ordered a tomato salad called caprese that i learned to appreciate the delicious things that can be done with this splendid little fruit. as soon as
i returned to the states i rushed out and bought myself some tomatoes and went home to start experimenting. i find that roma tomatoes are best
because they seem to contain less seeds and are firmer than the round plump variety. try and get fresh ones that are still on the vine if possible.
this recipe should only be made with fresh basil and garlic, the dry spices make the texture too crunchy and distract from the fresh flavor of the dish. you
can vary the amount of garlic you use depending upon how spicey you and your guests like your food. personally i feel the more garlic the better :)
ingredients
4-5 roma tomatoes
5-7 leaves of fresh basil torn into tiny peices
2-4 cloves of garlic crushed or fineley diced if you do not have a press
salt and pepper to taste
buffalo mozzarella cut into small squares (optional)
french bread (optional)
red wine (optional but highley recommended)
directions
wash tomatoes and cut in half
cut the halves in half and remove all the seeds and seed goo
cut seed free tomatoes into small bite size squares
add garlic, basil, salt, pepper and mozzarella
stir until all ingredients are well mixed
serve with warm french bread and red wine
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