Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bruschetta con Pomodoro e Formaggio (Tomato and Cheese Toasts)

Recipe from: Adriana's Italian Gourmet Cookies
Servings: 8 to 10

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 ½ inch thick
Olive oil
⅔ 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 ¼ 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.

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.


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