Bruschetta with Fresh Tomatoes and Garlic
Nutrition
Calories: 916.06 kcalCarbohydrates: 176.52 gProtein: 30.13 gFat: 36.54 gSaturated Fat: 8.35 gSodium: 78.66 mgFiber: 115.34 gVitamin A: 478.6525 IUCalcium: 4216.66 mgIron: 117.79 mg
Ingredients
- 1-1/2 lbs ripe juicy tomatoes
- 8 slices crusty Italian bread cut 1/2 inch thick
- 1 garlic clove minced
- 1 - 2 tbsp capers rinsed and pat-dried
- 1/4 cup loosely packed fresh oregano leaves or 10 - 12 fresh basil leaves shredded
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup extra-virgin olive oil
Instructions
- Bring a medium-size saucepan of water to a boil. Cut a cross at the root end of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split, 1 to 2 minutes. Transfer the tomatoes to a bowl of iced water. Peel and seed the tomatoes, then roughly chop them. Place the tomatoes in a strainer and put strainer over a bowl for 20 to 30 minutes, to allow tomatoes to release all juices.
- Brush the bread lightly with olive oil and place over a hot grill or under a broiler until golden on both sides.
- Put the tomatoes, garlic, capers, oregano or basil in a medium-size bowl. Season with salt and several grindings of pepper. Add the oil and mix everything well. Spoon the tomato mixture over each bread slice, arrange on a large platter, and serve.