Out of the one hundred and one million things and recipes I fell in love with during our two year stay in Italy is this simple and easy antipasto (appetizer), Bruschetta.
Here is Atayeb's way out of endless ways in preparing bruschetta. Full of flavor, full of color, full of character.
Ingredients:
Slices of French bread or French brioche or toast (I used sliced French brioche this time and turned out great)
Tomatoes on the vine
Salt
Olive oil
Pomegranate sauce
Dry mint
Handful of fresh basil
Roasted pine nuts for garnish or fresh basil
Directions:
Finely chop your tomatoes
Place in a small colander to get rid of excess tomato juice (10 minutes)
In a bowl, toss tomatoes, salt, olive oil, pomegranate sauce, dry mint
Brush both sides of toast/ bread with olive oil
Grill toast (grilling gives it a particular fragrance) or bake at 400 degrees F for 10 minutes
Remove toast from grill or oven
Spread tomatoes on toast
In a skillet, add 1 tbsp olive oil. Toast pine nuts
Add nuts to bruschetta or add chopped fresh basil to this heavenly recipe
Sahtein/Buon apetito
Here is Atayeb's way out of endless ways in preparing bruschetta. Full of flavor, full of color, full of character.
Ingredients:
Slices of French bread or French brioche or toast (I used sliced French brioche this time and turned out great)
Tomatoes on the vine
Salt
Olive oil
Pomegranate sauce
Dry mint
Handful of fresh basil
Roasted pine nuts for garnish or fresh basil
Directions:
Finely chop your tomatoes
Place in a small colander to get rid of excess tomato juice (10 minutes)
In a bowl, toss tomatoes, salt, olive oil, pomegranate sauce, dry mint
Brush both sides of toast/ bread with olive oil
Grill toast (grilling gives it a particular fragrance) or bake at 400 degrees F for 10 minutes
Remove toast from grill or oven
Spread tomatoes on toast
In a skillet, add 1 tbsp olive oil. Toast pine nuts
Add nuts to bruschetta or add chopped fresh basil to this heavenly recipe
Sahtein/Buon apetito
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