Serves: 8
Total Calories: 139
1 Cut the tomatoes in half through the stem end. Cut away the cores. Squeeze out the seeds and juice. Chop the tomatoes into 1/2-inch pieces.
2 In a medium bowl toss the tomatoes with the oil and salt and pepper to taste. If using fresh basil, stack the leaves and cut them crosswise into thin ribbons. Add the basil or the oregano to the tomatoes and stir well.
3 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
4 Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub it on one side with the garlic clove. Pile on the tomatoes and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomato Bruchetta recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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