I have this wonderful book. I got it for Christmas a few years back, it never ceases to amaze me how great the recipes are, and yet how simple they are.
The recipe for bruschetta is:
Chop everything up and add it all together (except for the oil). Let the tomato stuff stand for a while, turn on the oven to broil and go and cut the bread. It should be fairly dry, but not too dry. You want to cut it in half, and then in half the long ways so that you have four sections. Working on a cookie sheet, slather the bread in oil, make sure to cover it all liberally. Put the tomato mixture on it covering as much as possible, juice and all. Put the cookie sheet into the broiler for around four minutes (the broiler pan should be on the lowest height setting). Check after around four minutes, anything longer and it might burn.
Eat while hot.
This also tastes GREAT with a recipe I made up. For this recipe you will need:
- One bowl with the tomato mix for the bruschetta bread.
- Olive oil
- Eggplant
- Chicken, you will want one breast per person, and it cut into strips.
- More Basil
- Garlic
julienne the eggplant, and mince the garlic. Take a pan, heat it up, add some olive oil. Add the chicken when hot and sauté it. Remove the chicken from the pan to a bowl when it's hot. Add the tomato mix, garlic, eggplant, basil, and add more olive oil. Sauté the vegetables with a lid over the pan. Once the eggplant is limp add the chicken back in, add some more salt and pepper to taste, and stir good to heat the chicken back up. Serve with bruschetta.
It's really really yummy, and I bet it would taste good over angel hair pasta