Bruschetta

Name: Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large loaf Italian bread; ½ cup extra-virgin olive oil; 1 Bermuda onion, diced; 6 cloves garlic, minced; 2 pounds ripe tomatoes, diced into ½-inch cubes; 20 leaves fresh basil, chopped; Balsamic vinegar, to taste (optional); Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ½ cup freshly grated Romano cheese

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
25 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

Bruschetta is usually served raw and cold over toasted Italian bread or garlic toast, but I like to sauté the onions and garlic to take out some of the bite and blend the flavors more rapidly. I make it when red, ripe tomatoes are in season and serve it warm.

Ingredients

1 large loaf Italian bread
½ cup extra-virgin olive oil
1 Bermuda onion, diced

Americas
United States
Starter
Vegetarian

Method

Preheat the broiler (to low if your broiler has two settings).

Slice the bread ½ to ¾ inch thick, arrange the slices on a sheet pan, and toast under the broiler, turning once, until the bread turns golden, about 2 minutes on each side. Set the toast aside.

Heat the oliv