Okay, so real bruschetta is best grilled, but your broiler is a good substitute. And sun-dried tomatoes can work for fresh. That makes this super fast and perfect with pasta.
Bruschetta al Pomodoro via Marcella's Italian Kitchen:
Serves up to 6
4 fresh, ripe, firm plum tomatoes
4 large or 6 small fresh basil leaves, or a few pinches of oregano
Six ½-inch-thick slices good, crusty country-style bread
A hot charcoal grill
3 or 4 garlic cloves, peeled and mashed
Black pepper in a grinder
3 Tb. extra virgin olive oil
Wash the tomatoes, split them in half lengthwise, pick out as many seeds as possible with the tip of a paring knife, and dice the tomatoes into ¾-inch cubes.
Wash the basil leaves, shake them thoroughly dry, and tear them by hand into tiny pieces. For more pungent flavor, a few pinches of oregano can be substituted for the basil.
Grilled the bread on both sides (or stick it under the broiler briefly, toasting both sides). While still hot, rub one side of each slices with the mashed garlic. Spread over it the tomatoes and basil or oregano, sprinkle with salt and a grinding of pepper, and top with a sprinkle of olive oil. Serve at once.
It's amazing how wonderfully the garlic melts onto the bread. This is a fantastic appetizer and easily adapted to what you have in the fridge.
Recipes Complete: 12
Recipes to Go: 18