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The best bruschetta

By Katie Scarvey
kscarvey@salisburypost.com
I look forward to fresh basil and tomatoes all year long, and one of the reasons is bruschetta. (Pronounce it “broo-sketta” if you want to say it as the Italians do.) You can use any kind of tomato you like for this recipe, as long as it’s flavorful. If you choose to make bruschetta when tomatoes aren’t in season, then use grape tomatoes since they generally taste good year round.
These appetizers look stunning on a large platter, and they taste every bit as good as they look. This recipe is a winner.
Bruschetta
1 loaf French bread (wheat is OK; I prefer it)
3-4 Tbs. olive oil
1 pint grape tomatoes (2 C.)
1/4 C. loosely packed C.
chopped fresh basil
1/4 C. chopped scallions,
green parts only
1 Tbs. chopped fresh oregano
2 medium-size cloves garlic, crushed in a garlic press
1/4 tsp. kosher salt
Freshly ground black pepper
1/4 C. or more shredded Parmesan cheese.
Preheat the broiler. Cut the ends off the French bread, then cut the rest of the loaf into 1/4-inch crosswise slices, about 36. Place the bread slices on a lipped baking sheet and brush with 2-3 tablespoons of olive oil. Broil the bread until lightly browned, 1-2 minutes (you don’t need to turn it). Remove baking sheet from oven and set aside.
Chop the tomatoes into 1/4-inch pieces and place them in a colander to drain off as much liquid as possible. Place the chopped tomato pulp in a mixing bowl and add one tablespoon of olive oil and the basil, scallions, oregano, garlic and salt.
Stir to combine, then season with pepper to taste.
To serve, place a teaspoonful of the tomato mixture on top of each round of bread and top it with some Parmesan.
Carefully transfer the bruschetta to a serving platter and serve.
— “What Can I Bring? Cookbook” by Anne Byrn

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