Bruschetta con Pomodoro e Formaggio

Discussion in 'Food and nutrition' started by [email protected], Aug 12, 2005.

  1. Bruschetta con Pomodoro e Formaggio
    Tomato and Cheese Toasts


    Grill the bread, slice the tomatoes, and add salt and pepper an hour in
    advance, then assemble these little sandwich bites in minutes after
    guests arrive.

    1 cup (about 8 ounces) very ripe cherry tomatoes (See Note)
    Salt and pepper
    4 (5 by 3 inch) slices of peasant bread, cut 1/2 inch thick
    Olive oil
    2/3 cup mixed grated cheese, such as Parmesan

    Cut each tomato in half or thirds and place in small bowl.
    Sprinkle with salt and pepper to taste. Set aside.
    Brush bread slices lightly with olive oil and grill or broil until just
    starting to turn color, about 30 seconds.
    Using a slotted spoon, top each slice with about 1/4 cup (or whatever
    fits) tomatoes and then sprinkle each slice with about 2 heaping
    tablespoons cheese.
    Return to broiler or grill and cook until cheese melts. Cut each slice
    into eight pieces and serve. Serves 8 to 10.

    Note: If ripe tomatoes are not available, use sun-dried tomatoes,
    patted dry and cut into bite-sized pieces. Or use commercially made
    tomato tapenade. Fresh tomatoes are best, though.

    That's it!



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