Ingredients: 5 to 6 plum tomatoes, ripened
Salt
3 cloves garlic, sliced thin
1/2 cup olive oil
6 basil leaves, finely chopped
Cracked pepper
1/4 cup olive oil
1/4 cup Parmesan cheese
1 tsp. cracked pepper
2 Tbs. chopped garlic
4 small bocconcini mozzarella balls, cut in half
2 small loaves sourdough bread, each cut into 5 slices
Toasted pine nuts, chopped Preparation: First prepare the tomato crostini mixture. Cut the tomatoes in half and remove the seeds; cut tomatoes into small pieces and place in a colander. Sprinkle with salt and allow to weep (draw the excess liquid out of the tomato) at least 30 minutes and preferably overnight at room temperature. Add 3 cloves of thinly sliced fresh garlic, olive oil, basil and cracked pepper to taste. Mix thoroughly and set aside while you prepare the bruschetta oil. For the oil you place 1/4 cup olive oil in a bowl. Add 1/4 cup grated Parmesan cheese, 1 teaspoon of cracked pepper and 2 tablespoons of chopped garlic. Mix well. Place each cheese-ball half between the slices of bread loaves. Secure by sliding a wooden skewer through the loaf and cheese. Coat the top of the bruschetta with oil. Bake the loaf at 350 degrees for 10 minutes. Remove the skewer and top with the tomato crostini mixture. Garnish with fresh basil and finely chopped toasted pine nuts. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
365 Easy Italian Recipes
Model: 0060186615
Author: Rick Marzullo O'Connell
(1996)
To order this title from Amazon, click here.
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Cooking With Grace: A Step-By-Step Course in Authentic Italian Cuisine
Model: 0312261381
Author: Grace Pilate
St. Martin's Press
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359
Email: inquiries@stmartins.com
| 
)
