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Mama Carolla's Bruschetta
Grill: 3 mins
Ingredients
- 4 medium roma tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons thinly sliced green onion
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 8 1 inch slices baguette-style French bread
- 2 tablespoons garlic-flavored olive oil or olive oil
- 2 ounces smoked mozzarella cheese, shredded (1/2 cup)
- Fresh basil (optional)
Directions
1. Wash tomatoes. To peel, dip tomatoes in boiling water for 1 to 2 minutes or until skins start to split. Dip in cold water; skin, core, seed and chop tomatoes.
For tomato topping:2. In a medium bowl, combine 1 tablespoon olive oil, green onion, basil, parsley, vinegar and garlic. Add tomatoes; toss to coat. Season to taste with salt and freshly ground black pepper. Set aside.
For toast:3. Use the 2 tablespoons garlic-flavored olive oil to lightly brush both sides of each bread slice. For a charcoal grill, place bread slices on the rack of an uncovered grill directly over medium coals. Grill for 3 to 4 minutes or until grill marks appear, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place bread slices on grill rack. Cover and grill as above.) (Or place on an ungreased baking sheet. Bake in a 400 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or until crisp and light brown.)
4. To serve, use a slotted spoon to spoon about 2 tablespoons of the tomato topping onto each toast slice; sprinkle with mozzarella cheese. Garnish with fresh basil, if you like. Serve within 30 minutes. Makes 8 servings.
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Variation:
Warm Bruschetta Wedges:
Prepare tomato topping as above except substitute 1 8-inch Italian bread shell (Boboli®) for the baguette-style French bread. Place bread shell on a lightly greased large baking sheet. Brush garlic-flavored olive oil over bread shell. Use a slotted spoon to spoon tomato topping over bread shell; sprinkle with mozzarella cheese. Bake in a 400 degree F oven for 10 to 15 minutes or until warm and cheese softens slightly. Cut into 8 wedges. If you like, garnish with fresh basil. Serve hot.
