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Categories: Appetizers, Vegetarian

Fresh Tomato Bruschetta

After every trip, I like to replicate in my own kitchen the food I enjoyed most. I was in Italy recently and ate at Taverna del Lupo in Gubbio in the Umbria region. Its menu features simple, fresh-tasting food--without a ... Read more

Total time: 1 hour plus 2 hours standing | Serves 6
  • 2 cups diced, seeded tomatoes
  • 3 1/2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 18 baguette slices, cut 1/2 inch thick
  • 1 clove garlic, cut in half

Step 1Place tomatoes, oil, vinegar, salt and pepper to taste in bowl. Toss to mix well. Let rest at room temperature 2 to 3 hours before serving.

Step 2Lightly grill or broil 1 side of baguette slices. While still warm, rub grilled side with cut garlic. (Can be done a few hours ahead. Cover with foil; let rest at room temperature.)

Step 3To serve, stir tomatoes. Taste and adjust seasoning. Using slotted spoon to drain excess liquid, mound tomatoes on bread, dividing evenly. Place on platter, alternating with Umbrian Fried Flat Bread With Prosciutto; serve immediately.

Each serving:
278 calories; 533 mg sodium; 0 cholesterol; 8 grams fat; 43 grams carbohydrates; 6 grams protein; 1.66 grams fiber.
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