Brian's Bruschetta
Brian's Bruschetta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 602
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 379
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 602
- Total: 25 min
- Active: 25 min
Ingredients
Eight 3/4-inch-thick slices rustic Italian bread
1/2 cup olive oil
5 large tomatoes
6 fresh basil leaves, sliced
Kosher salt and fresh ground pepper
Directions
Special equipment:
Box Grater- Preheat the oven to 375 degrees F.
- Place the bread slices on a baking sheet fitted with a rack. Brush both sides of each slice with a bit of olive oil. Toast in the oven until the bread is crispy but still slightly tender on the inside, about 8 minutes. Let cool to room temperature.
- Stand a box grater up in a large bowl. Using the large holes on the grater, grate the tomatoes into the bowl. Take the end pieces and chop them up. Place a mesh strainer over a bowl and strain the grated tomato pulp from the juice. Place the chopped end pieces and strained pulp into another bowl. (Reserve the tomato water for another use; it can be added to any tomato sauce, and is good in a Bloody Mary.) To the pulp, add 1/4 cup of the olive oil and the basil, and season with salt and pepper.
- Top each bread slice with a generous amount of the tomato mixture. Drizzle each with the remaining olive oil. Transfer to a serving tray and serve.
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