Two bruscheta recipes
With the hot weather coming and loads of tomatoes to be used, this makes for an excellent summertime dish.
Bruschetta version 1:
8 ripe plum tomatoes, seeded and diced
2 tbsp finely minced garlic
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh parsley
1 tbsp fresh lemon juice
1/2 tbsp extra-virgin olive oil
1 tsp finely minced fresh tarragon
1/4 tsp crushed red pepper flakes
2 baguettes, cut in 1/2-inch-thick slices
6 cloves garlic, cut in half
In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350°F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.
Bruschetta version 2:
2 cups assorted cherry, grape, and teardrop tomatoes, halved
(or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar 1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved
Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes. Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
Top toasted focaccia with tomato mixture and serve.