Best Brushetta

Name: Best Brushetta
Ingredients: 1 12 lbs ripe plum tomatoes (about 8-10) or 2 very ripe tomatoes, peeled, seeded, chopped; 2 tablespoons finely chopped onions; 1 teaspoon parsley; 2 garlic cloves, minced; 14 cup chopped fresh basil or 14 cup dried basil (1 tbsp fresh = 1 tsp dried) or basil, cut finely; 2 teaspoons red wine vinegar; 6 tablespoons extra virgin olive oil; kosher salt; ground pepper; 4 slices thick crusty Italian bread (baguette); 2 garlic cloves, chopped finely or 2 peeled garlic

11 ingredients

8 steps

Ingredients

1 12 lbs ripe plum tomatoes (about 8-10) or 2 very ripe tomatoes, peeled, seeded, chopped
2 tablespoons finely chopped onions
1 teaspoon parsley
2 garlic cloves, minced
14 cup chopped fresh basil or 14 cup dried basil (1 tbsp fresh = 1 tsp dried) or basil, cut finely
2 teaspoons red wine vinegar
6 tablespoons extra virgin olive oil
kosher salt
ground pepper
4 slices thick crusty Italian bread (baguette)
2 garlic cloves, chopped finely or 2 peeled garlic

Directions

1

Cut tomatoes in half, squeeze out seeds and juice.
2

Chop into small dice and place in bowl.
3

Add onion, garlic, parsley, basil, vinegar, half the olive oil, salt and pepper to your taste.
4

Let stand at room temperature for about 1 hour,drain liquid.
5

On broil, toast bread on both sides until golden.
6

Quickly brush one side of each slice with remaining drained liquid or remaining olive oil.
7

While still warm, rub garlic clove on other side surface of toast.
8

Spoon tomato mixture on top & serve.