Thursday, April 29, 2010

Buttered Bruschetta

Whether you pronounce it broo-she-ta or broo-ske-ta, one thing is true: It is delicious. Bruschetta just screams summer. This bruschetta is different as it is made with butter instead of olive oil and the bread is pan fried instead of broiled. The result is crispy, garlicky, rich bread with a refreshing topping of juicy tomatoes and pungent basil. Finish with a little lemon zest and Parmesan cheese.

Makes about 25 if you use a baguette, 6 if you use a french bread


4 T. salted butter
6 cloves of garlic, crushed
1 baguette or french bread, sliced
1 large tomato (I used a medium sized brandywine), chopped
15 basil leaves
2 T. balsamic vinegar
lemon zest and/or Parmesan cheese to finish
salt and fresh cracked pepper

Melt butter in a large skillet over medium heat. Add garlic. Add bread in a single layer. When bread gets golden and crispy, remove from pan and set aside. In a medium sized bowl, add tomatoes. Chiffonade basil and add to tomatoes. Add balsamic vinegar. Salt and pepper to taste. Spoon tomato mixture on top of bread rounds. Garnish and serve immediately.

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