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          SUSAN BENVENUTO KRETCHMER

 

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Crostini/Bruschetta

I used both names for this little snack because people seem to use these names interchangeably.  Actually, crostini, in Italian, refers to small toasted rounds of bread, which this is.  Bruschetta, in Italian, refers to thick slices of country bread usually topped with a tomato and basil mixture.  So, I guess, both of these names are OK.  We like to make these with our fresh garden tomatoes  and herbs at this time of year (August/September).  Without garden tomatoes, it just doesn't make it!  

      INGREDIENTS

  • 2  medium garden tomatoes, cut into small cubes, keeping all that juice!

  • 2 -3  (or more) garlic cloves finely chopped

  • 4 basil leaves from your garden, horizontally sliced very thin

  • 1 - 2 tablespoons olive oil

  • tiny splash of red wine vinegar

  • freshly ground pepper

  • dash of salt

  • Italian bread sliced into 1/2 inch thick slices (for this amount of tomatoes, figure about 6 slices, depending on bread)

Cut your tomatoes and put into a small bowl, being sure to keep that juice along with the meat of the tomatoes.  Chop your garlic and cut or slice the basil.  Add all to the bowl and season.  Taste and re-season, if needed.  You can be creative and add other herbs that you like.  I sometimes add fresh mint, but just a little.  Once your mixture is done, slice and toast your bread.  Top with mixture and enjoy!  This amount is good for 2 people.

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