Italian Bruschetta
This recipe was made while I was in Italy with an Italian chef - so it is the real deal to say the least. While making this I was taught that the proper pronunciation is brus-KE-tta (apparently Americans say it wrong all the time).
Anyway, this appetizer is light, refreshing and the perfect way to start your Italian meal.
The prep:
Heat the oven to 375F and toast the bread with olive oil.
Slice your tomatoes and in a bowl and lather with remaining ingredients. KEY: Let tomatoes sit for at least 30 minutes so that the juices start to come out of the tomatoes.
Place tomato mix over toasted bread and serve
The goods:
Sourdough or baguette for the bread
Cherry tomatoes
Basil
Garlic
Olive oil
Balsamic
Salt and pepper
