Bruschetta Recipe

« back Print

Bruschetta

Serves: 6-10

1 loaf French Bread
12-14 roma tomatoes, dice finely (about 1 quart diced)
4 cloves garlic, minced
1/4 - 1/2 sweet onion, chopped and blanched (reserve 1/4 cup)
1 tablespoon Concord Foods Reconstituted Lime Juice
1 tablespoon Concord Foods Reconstituted Lemon Juice
1/2 cup Extra Virgin Olive Oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon basil, fresh, chopped
1 cup Paramesan Cheese, freshly grated

  1. Cut tomatoes in half, remove seeds and chop tomatoes into small dices. Try to minimize juice that goes into measuring cup. Measure the chopped tomatoes. For one quart of chopped tomatoes, use 1/2 cup of olive oil. Into large, non-reactive bowl, mix olive oil, minced garlic, chopped basil, Parmesan cheese, salt, pepper, lemon and lime juices. Add tomatoes and onions, toss gently, cover and place in refrigerator.
  2. Allow to stand for several hours (1 1/2 hours minimum) to marinate. Taste and adjust seasonings if necessary. Slice bread at an angle and brush one side with olive oil. Broil each side to desired crispness.
  3. Using slotted spoon, place tomato mixture onto bread and sprinkle each slice with part of the remaining 1/4 cup of cheese. Broil until cheese has melted. Best when served immediately to avoid bread getting soggy.

Leftover tomato mixture may be used on pasta.

Category: Appetizers