by Sue Lau | Palatable Pastime
Classic Italian brischetta appetizer. The trick to this is keeping the tomato mixture as free of liquid as possible. It might be pretty retro at this point, but it does use up day old bread quite nicely.
Today is use up what’s in the kitchen day and I just happened to have most of a nice baguette that hadn’t gone stale, a couple nice ripe tomatoes, and a pack of fresh basil. It made for a quick light lunch, kind of like having an Italian tomato sandwich for Bill and I, and I tossed in the remains of a few pepperoncini and olives to get ride of those too (they were extras from some Italian carry-out).
Now that hunger is aside, I can concentrate on the rest of this chilly Friday afternoon. At least the sun is shining! At the moment, at least.
- 8 inches French baguette
- Extra-virgin olive oil
- 3 ripe plum tomatoes or 2 large tomatoes
- 2 tbsp. fresh chiffonade basil
- Splash aged balsamic vinegar
- 1/2 tsp. garlic paste
- Sea salt and cracked pepper
- Freshly grated Parmesan cheese
- Bring a pan of water to the boil and preheat broiler or grill.
- Core tomatoes and slash the other end with an “X”. Blanch tomatoes one minutes, then plunge into cold water.
- When tomatoes are cool enough to handle, peel off the skin, cut into quarters and removed seeds and excess juice with a gentle squeeze.
- Finely chop tomatoes and place in a small bowl with the basil, vinegar, garlic paste and a seasoning of salt and pepper. Stir.
- Slice baguette into half inch slices on the diagonal.
- Brush both sides of bread with olive oil and place on baking sheet.
- Broil both sides until golden. You could also toast the bread on the grill.
- Drain tomato mixture in a sieve to remove as much liquid as possible. (If you are making pasta, dump the liquid into your sauce.)
- Spoon mixture over bread and sprinkle with Parmesan.
- Serve immediately.
From the kitchen of palatablepastime.com