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One of my Favorite Recipes

April 9, 2010

I love Italian food and this recipe is a WINNER! Bruschetta could not be more simple to make but the key to making this bruschetta out of this world is the Pesto Vinaigrette. Words cannot express the yummieness!
Bruschetta
Ingredients: 1 loaf of quality rustic bread, sliced into one inch slices (I used rustic Italian loaf from whole foods at $.99 each loaf), Olive Oil, Grated Parmesan cheese, An assortment of ripe tomatoes, cut into smallish chunks (I used ripe Roma tomatoes and small grape yellow and orange. When cutting the tomatoes I deseeded and took the flesh out of half and left half), Fresh basil leaves, torn or cut into pieces, Salt and Pepper to taste
Method: Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. The more salt you use, the most juice will be released. Let this marinate while you prepare the bread.
Cover a baking pan in foil and spread out the bread slices. Drizzle with olive oil and sprinkle freshly grated Parmigiano-Reggiano cheese. Broil until cheese is melted.
Pesto Vinaigrette
Ingredients: 1/2 cup fresh basil leaves, 1/3 cup extra virgin olive oil, 2 tablespoons grated Parmigiano-Reggiano, cheese, 3 tablespoons white wine vinegar, 2 tablespoons water, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 garlic cloves
  • Method: Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.

Pile the tomatoes onto the bread and top with the pesto vinaigrette and enjoy the juice running down your chin!
This recipe is DIVINE. I’ll be making it again soon.

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