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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 0 |
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Directions: FOR TOPPING: In a bowl, combine all the topping ingredients, including pepper to taste. Toss well, cover and refrigerate for at least 1-2 hours or for up to 2 days to allow the flavors to blend.
FOR BRUSCHETTA: Preheat a broiler or prepare a fire in a charcoal grill. Arrange the bread slices (white or whole-wheat bread, each 2 1/2 inches wide and 1/2 inch thick) on a rack on a broiler pan or on a grill rack and broil or grill for 2 minutes. Turn the bread slices over and continue to cook until golden, 1-2 minutes longer. Remove from the heat, rub a cut side of the garlic clove over one side of each warm bread slice and then brush with 1/2 teaspoon of the olive oil.
Mound an equal amount of the topping on the garlic-rubbed side of each bread slice. Transfer to a platter and serve immediately.
| Ingredients:
1 seeded and diced ripe beefsteak tomato
3/4 well-drained cannelini
1/4 seeded and diced cucumber
2 thinly sliced onion, green
326/625 Ounce(s) chopped fresh or 1.5 tsp dried oregano
3 Teaspoon(s) chopped fresh or 1.5 tsp dried basil
1 Ounce(s) freshly ground black pepper
8 slices, 2 1/2 x 1/2 inch thick bread
1 Pound(s) large, cut in half garlic
13/625 Quart(s) extra virgin olive oil |
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