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Toasted Bread With Tomaties And Basil
Bruschetta Al Pomodoro E Basilico
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6 roma tomaties, diced
2 garlic cloves, chopped
3 tablespoons extra virgin olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Italian bread, about 3/4-inch thick
2 whole garlic cloves, peeled
2 tablespoon grated Parmigiano Reggiano cheese (optional)
In a medium bowl, toss the tomatoes, garlic, oil, vinegar, basil, salt and pepper until well mixed and let sit at room temperature for at least 20 minutes to let the flavors mingle. You can store the mixture in the refrigerator for up to 3 hours, but after that, the tomaties will becaome too soft.
Toast the bread slices under a broiler until the edges are brown on both sidesm but still shite in the middlw, Remove from the oven and when cool enough to handle, rub both sides of the bread with the garlic cloves until the cloves are too small to hold with your fingers.
Lay the vread slices on a ovenproof serving plate and top with the tomato mixture. Sprinkle a littoe of the cheese on top and place it quickly under the hot broiler until the cheese melts. Serve immediately.
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