[ Bruschetta: uma boa pedida ]

E tudo começa com tomates, manjericão e uma baguete.. Esta simples receita italiana tem colecionado fãs em todo o mundo. Pelo sabor, claro, mas também por evocar bons momentos com amigos.

  • 3 or 4 Roma Tomatoes – peeled, seeded and chopped
  • 1/2 cup snipped fresh basil
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 baguette
  • freshly grated Parmesan cheese
Garlic Butter
  • 1/4 cup of butter, softened
  • 1 clove of garlic, minced
  • a little salt
  • a little pepper
To make the bruschetta topping, mix together the tomatoes, basil, olive oil, garlic, salt and pepper.  Set aside.  Just a little FYI, to peel a tomato, place the tomato in very hot water for a few minutes.  When you remove it the skin will peel off easily.
To make the garlic butter, mix together, in a separate bowl, the butter, garlic, salt and pepper.  Slice the bread and top with a little bit of the garlic butter.  Broil the bread for a few minutes until it is lightly browned.  Put tomato topping on bread, sprinkle with Parmesan cheese and put back in the oven for a few minutes until the cheese just slightly starts to melt.
Via A Rosy Note
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