Tomato Bruschetta Ingredients:
2 -3 Slices of day-old Tuscan bread
Garlic cloves
Cherry tomatoes
1 fresh Pepperocino (red chili pepper)
Basil
Extra virgin Olive oil
Salt and pepper
Procedure:
Dice tomatoes
Lift and squeeze tomatoes lightly to remove
Seeds and excess water
Finely dice some of the cloves of garlic
Slice and finely chop the Pepperocino
Mix all together in large bowl
Add oil, salt and pepper
Slice bread and lightly grill or toast
Peel and slice garlic
Lightly rub sliced garlic over the surface of the bread
Place bread on plate and cover with tomato mixture, then drizzle lightly with quality extra virgin olive oil
Served best with local Vin Santo wine made locally in Montefollonico
About Author: Cook in Tuscany is a 6-day Tuscan experience in the medieval walled village of Montefollonico, Tuscany, Italy. The experience includes daily cooking lessons with local women, daily excursions, winery tours, cheese making, gourmet dinners, and tours of local and historic sites. Cook in Tuscany is a luxury culinary vacation for the traveler who wants to be a local, and not a tourist.
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Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture.