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- Bruschetta con Pomodoro e
Formaggio
- (Tomato and
Cheese Toasts)
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- 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.
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- Ingredients:
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1 cup (about 8 ounces) very ripe cherry tomatoes (See
Note)
Salt and pepper
4 (5 x 3 inch) slices of peasant bread, cut 1/2 inch thick
Virgin olive oil
2/3 cup mixed grated cheese, such as Parmesan
Directions:
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- Cut each tomato in half or thirds and place
in small bowl.
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- Sprinkle with salt and pepper to taste. Set
aside.
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- Brush bread slices lightly with olive oil
and grill or broil until just starting to turn color, about 30
seconds.
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- Using a slotted spoon, top each slice with
about 1/4 cup (or whatever fits) tomatoes and then sprinkle
each slice with about 2 heaping tablespoons cheese.
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- Return to broiler or grill and cook until
cheese melts. Cut each slice into eight pieces and serve.
Serves 8 to 10.
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- 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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- That's it!
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