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Spicy Tomato and Basil Bruschetta

x 1-inch thick slices, country-style Italian bread
3 tablespoon s
extra-virgin olive oil
1 tablespoon
roasted garlic (see separate recipe)
3 tablespoon s
julienned basil, for garnish
ripe tomatoes, cored and cut into 1/2-inch dice
1/2 cup
oven-dried tomatoes, coarsely chopped (see separate recipe)
1/2 cup
julienned basil leaves
1/2 teaspoon
1/4 teaspoon
Freshly ground black pepper
1/4 teaspoon
crushed dried red pepper flakes
  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. 

Garnish with extra julienned basil leaves, if desired, and serve immediately.

I like to start a dinner, especially in the summer, with a chilled red wine, cooled just enough to take the edge off it. Lighter-bodied wines like a good Cotes du Rhone from Guigal or Chapoutier’s Belleruche, or perhaps a young Valpolicella, respond to a cooler temperature. Or you might want to try cooling a Californian Gamay or Beaujolais style wine too. They’re the perfect match for fresh, fragrant Bruschetta made with fresh, ripe tomatoes.

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About this Recipe

In Tuscany, when the first olives are picked to make oil, they take a slice of fresh toast, rub it with garlic and splash on the brand new, pungent, peppery oil. I add tomato and basil, as they do in Rome, but make it sweeter by using oven-dried tomatoes and roasted garlic.

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