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  • Tomato Bruschetta

    There are multiple recipes for tomato-based bruschetta topping (see photo). This is my interpretation, and in the summer it graces my dinner table almost every day. It has won more compliments than any other appetizer I make, and even guests who do not like tomatoes cannot stop eating it. Now that is a good recipe!

    YIELD: 4–8 SERVINGS
    • 16 ounces (454 g) ripe tomatoes, chopped
    • ½ red onion, finely chopped
    • 1½ teaspoons (7.5 mL) sea salt
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 1½ tablespoons (22.5 mL) red wine vinegar
    • 4 thick slices crusty white bread, halved (or 8 smaller slices) and toasted
    • 1 tablespoon (15 mL) chopped basil

    1. Combine the tomatoes and onion and season with the salt, olive oil, and vinegar.

    2. Spoon this mixture onto the toasted bread, sprinkle with the basil, and serve.

    *In the summer and fall, buy the freshest and ripest tomatoes you can find. In the winter, buy grape or cherry tomatoes, as they will have more flavor than larger tomatoes.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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