Creole Tomato Bruschetta Food

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

DOUBLE TOMATO BRUSCHETTA

Steps:

• 1. Preheat the oven on broiler setting.
• 2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• 5. Broil for 5 minutes, or until the cheese is melted.
• My Note: Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
• UPDATE: My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous a friends, I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs!
• After thinking about it, I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well. I will be adding this part to my receipe box, to add to my regular rotation.
• Have made it many times Now.And YES There is a reason this recipe lists roma/plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early girl, or some of the other varietals available. Using romas will eliminate some of the wateriness that I have mentioned. If you have the opportunity to make this a day ahead, it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so MUCH better! Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!
• Update: 9/17/13 - 5 or 6 tomatoes roma (plum) tomato chopped, 2 cups a #1 Tall can =16 oz. and a #300 can =14 to 16 oz. Canned would work but be sure to drain it well or your bread will get very soggy.
• Many recipes specify a can size rather than a volume amount.
• I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. I hope this help. Happy Cooking!

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.