Bruschetta

Directions

1. 1
   Blanch the tomato in boiling, salted water for about 15 seconds.
2. 2
   Drain and plunge into ice water.
3. 3
   Drain and peel.
4. 4
   Cube the tomatoes and drain again to remove excess moisture.
5. 5
   Cut the slices of bread in half and toast them on both sides until golden brown and crispy.
6. 6
   Peel the garlic and cut in halves.
7. 7
   Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil.
8. 8
   Top the slices with crushed tomato pulp.
9. 9
   Season with salt and pepper.
10. 10
    Serve immediately.
11. 11
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12. 12
    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.