Bruschetta
Yields about 40 bruschetta
Contributed by Noreen Johnson - from The Baker's Catalogue
Ingredients:
2 medium sized ripe tomatoes (12 oz.) diced
2 cloves fresh garlic, minced
1 tbsp. minced fresh basil
3 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1/8 tsp. kosher salt
Two 15"-16" French-style baguettes
Directions:
Blend all of the ingredients (except the baguettes) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Cover and refrigerate until ready to use.
Just before you plan to serve, slice the baguettes about ¾" thick, on the diagonal. Brush one side of each slice with additional olive oil. Place slices oil-side up on a baking sheet and broil (carefully) just until the slices are lightly browned. Remove pan from the broiler and let cool completely. Pack bruschetta into an airtight container.
When ready to serve, place a scant tablespoon of the tomato mixture on top of each slice of bread. Arrange on a large serving platter.