Bruchetta
- Preparing Time: 1 hour
- Total Time: 2 hours
- Served Person: 6
- kosher salt to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- freshly ground pepper to taste
- 6 cloves garlic minced
- 1 bunch basil chopped
- 8 whole plum tomatoes seeded and diced
- 1 loaf french bread cut 1 inch thick
- Carbohydrate 40.8697898351645 g
- Cholesterol 0 mg
- Fat 9.99017834060335 g
- Fiber 3.45603512729406 g
- Protein 8.43383416671936 g
- Saturated Fat 1.51906996767051 g
- Serving Size 1 1 Serving (240g)
- Sodium 402.761866669285 mg
- Sugar 37.4137547078705 g
- Trans Fat 0.448372933530205 g
- Calories 281 calories
Seed and dice plum tomatoes. You could remove the skin by blanching, but I find this completely unnecessary. The tomato skin is not an issue when you dice. Mince garlic and add to tomatoes Chop basil and add to tomatoes Add balsamic vinegar, olive oil Add salt and pepper Stir and let sit for the flavors to meld. 30 min to 24 hours in the fridge. Heat a skillet or grill to a high temperature. You want the bread to crisp quickly. Put olive oil on a plate and dredge the bread in the oil, coating both sides. For a less oil rich experience, brush with a basting brush instead of dredging. Grill the bread on both sides until the oil darkens to a rich brown. Remove and top with a generous portion of the mix. Serve immediately. You don't want the bread to get wet. The crunch of the bread is a critical component.
