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SPICY TOMATO AND BASIL BRUSCHETTA
 
     
 
INGREDIENTS:
 
   
Base:
  12 x 1-inch thick slices, country-style Italian bread
3 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic (see separate recipe)
3 tablespoon julienned basil, for garnish

  







   
Topping:
  4 ripe tomatoes, cored and cut into 1/2-inch dice
1/2 cup oven-dried tomatoes, coarsely chopped (see separate recipe)
1/3 cup julienned basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed dried red pepper flakes

   
METHOD:
  1. Pre-heat broiler or grill.

2. In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.

3. Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.

4. Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Serve immediately.






   
PRESENTATION:
  Garnish with extra julienned basil leaves, if desired, and serve immediately.
   
  Recipe:Wolfgang Puck (Spago, Beverly Hills)
   
 
 
 
     
  Categoria: Appetizer  
     
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