Photo: Bruschetta with Mediterranean Tomato Topping Recipe
Ingredients
- 20 (1/2-inch) slices French or Italian bread
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium tomatoes, seeded and small diced
- 2 tablespoons basil chiffonade, plus more for garnishing
- 1 lemon, zested
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 2 anchovy fillets, minced
- Grated Parmesan, optional
Directions
Preheat the oven to 325 degrees F.
Place the slices of French bread on a baking sheet and lightly brush with half of the olive oil. Season with half of the salt and half of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool.
While the toasts are baking combine the remaining ingredients in a non-reactive bowl and stir to blend.
Serve each toast with a heaping tablespoon of the tomato mixture and garnish with additional basil and grated Parmesan, if desired.
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By swirls126
on October 24, 2010
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Easy and delicious recipe. Will serve this dish at my next dinner party.
By mark91345_11208780
Mission Hills, CA
on September 28, 2010
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Although I did not add the anchovies, I made this dish and LOVE it. I did add a teaspoon of balsamic vinegar, as it needed a little more sweetness, but wow, oh wow, is this good. Do be sure to add the parmesan cheese, as it just perfects this dish.
Oh, I am craving some right now!
By jennyherritz_10...
Madison, WI
on August 16, 2009
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I have to say I'm partial to the warmed-topping bruschetta. While this was good recipe, it wasn't a good as I had expected it to be. My husband got a mouthful of a particularly anchovy-thick bite and commented he felt like it was sucking on the wrappings at a fish market... While we love Mediterranean food in general, we won't make this one again.
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