I've prepared this dish for a friend's birthday party tonight. Of course there was a lot more of it. I also made papaya salad, which I will be posting later. The initial reason why I came up with this recipe was because I had half a can of Cento Whole Peeled Italian Tomatoes and some bread endangered of going stale. Actually, a lot of my recipes come together at the very last minute just because I try not to let anything go bad or spoil.
Classic bruschetta
Ingredients:
1 medium can cento whole tomatoes
4-5 garlic cloves
2 small shallots
1 teaspoon extra virgin olive oil
6 sprigs fresh basil (chiffonade)
3 teaspoon kosher salt
1/2 teaspoon dried oregano
2 bay leaves
1/2 teaspoon dried crushed Thai chili pepper
1 teaspoon freshly cracked pepper
1 loaf french baguette
Several thinly sliced mozzarella cheese
Several pepperoni (julienne)
Freshly grated Parmesan cheese
Directions:
In saucepan saute shallots and garlic in olive oil. Add tomatoes and with scissors cut tomatoes into small bite size chunks. Add salt, oregano, bay leaves, chili peppers and black pepper. Let simmer for 15 minutes then add most of the fresh basil (save some for garnish). Slice bread on bias about 1/2 inch thick. Add tomato sauce on top of bread, then add cheese and pepperoni. Place bruschetta under broiler until cheese melts. Finish off by topping it with fresh basil, dried oregano and Parmesan cheese.
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