Recipe#53

Title: Bruschetta 02

 Newsgroups: rec.food.recipes 
 From: Kenneth Allen Hyde HKA55365@vax1.utulsa.edu 
 Subject: VEGAN: Bruschetta 
 Message-ID: <940315150449.24214496@vax1.utulsa.edu> 
 Date: Tue, 15 Mar 1994 15:04:49 -0600 (CST) 

 1 thick slice Italian or French bread
 1/2 garlic clove
 1/2 small tomato
 Extra-virgin olive oil (the best you can afford)
 Toast the bread on a grill (this is the most authentic way) or in
 a broiler.  Rub the surface of the bread thoroughly with the garlic
 clove.  Take the tomato and rub the open side into the bread.
 Finally drizzle a little (or a lot, if you want) olive oil on the,
 by this time, gooey slice of bread.  
 Topping
 2 roma tomatoes, finely diced
 1-2 large cloves of garlic, minced
 4-5 leaves of fresh basil, finely chopped
 Extra-virgin olive oil
 freshly ground black pepper
 salt to taste
 Combine the first three ingredients in a non-reactive bowl.  Add
 enough olive oil to coat everything, about 2 tbs. (you have to use
 your own judgement here)  Add the pepper and salt to taste.  Leave
 sit for an hour to develop the flavors.
 Toast slices of bread over low coals.  Spoon some of the topping
 on each slice and enjoy.  Should make about 6 slices, depending on
 how much topping you put on each slice.