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Bob Barker's Savory Italian Bruschetta




Source of Recipe


hollywoodcookbook.com


List of Ingredients




6 large ripe tomatoes (about 2 1/2 lbs.), peeled, seeded, and cut into 1/2-inch pieces*
Salt and pepper, to taste
1/2 cut tightly packed fresh basil leaves
8 garlic cloves, peeled and halved
1 cup extra virgin olive oil
4 i-inch thick slices of sourdough or coarse Italian bread

Recipe



Place peeled tomatoes in a large bowl and season with salt and pepper. Set aside 6 large basil leaves. Stack the remaining basil leaves. Roll them up and thinly slice them with a sharp knife. Sprinkle over the tomatoes. Add the olive oil and all but 2 pieces of the garlic and stir to combine. Set aside to marinate at room temperature for 1 to 2 hours.

Grill or toast the bread and rub each slice with the reserved garlic. Pick out the garlic cloves from the tomatoes and discard. Generously spoon the tomato mixture onto the toast, being sure to include some olive oil with each spoonful. Garnish each bruschetta with one of the reserved basil leaves and serve.

Makes 4 servings.

*To peel tomatoes, remove stem, cut a small "X" on the bottom of the tomato, place in boiling water for 30 seconds, then place in iced water for 40 seconds. Peel.