Bruschetta Classica Recipe
reprinted with permission from SKINNY ITALIAN by Teresa Giudice. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
(makes 12 servings)
1 loaf wide, crusty Italian bread (not one with too many holes in the crumb), cut diagonally into twelve 1/2-inch slices
3 tablespoons extra virgin olive oil
5 plum tomatoes, cored, seeded, and cut into 1/2 inch dice
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Position a rack in the center of the over and preheat the oven to 450F.
Arrange the sliced bread on a large baking sheet. Brush with 2 tablespoons of the oil. Bake until the bread starts to toast, about 5 minutes. Let cool.
Mix the tomatoes, remaining 1 tablespoon olive oil, vinegar, oregano, garlic, salt, and pepper in a bowl, taking care not to crush the tomatoes. Let stand at room temperature for about an hour for the flavors to blend.
Arrange the bread slices on a platter with the oiled side up. Top each slice with some of the tomato mixture and serve immediately. (If you prefer, serve the tomato mixture in a fancy bowl with a spoon, and allow your guest to top their own slices.)
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