Bruschetta

INGREDIENTS:

• Lots of tomatoes (10-16) – I use plum, less seed
• Garlic minced
• Fresh basil chopped
• Olive Oil
• Salt, salt, salt and more salt (don’t get any blood work the next day)
• French/Italian bread – you want it to be cut in reasonably sized slices – no small baguette here

DIRECTIONS:

• Slice tomatoes the opposite way you”normally” would (down the middle)
• Cut off the end of the tomatoes
• Core out the center to get rid of the “guts” and as much of the seeds as you can
• Chop tomatoes (not dice)
• Add tomatoes to bowl and salt the heck out of them so the tomatoes “bleed” to the bottom of bowl
• While that is “juicing/bleeding”, add minced 5 – 6 garlic cloves
• Salt AGAIN
• Add finely chopped fresh basil (maybe 1/4 – 1/2 store package) – remember you can always add more later
• Add to bowl mixture and mix thoroughly
• Salt AGAIN
• Drizzle olive oil gently (you can add more later)
• Salt AGAIN – (Yep – that’s what I said)
• Cover and let sit for at least 2-4 hours
• Cut Italian/French bread, broil for a minute or two until it is slightly crispy and brush lightly with olive oil
• Let cool and wait for bruschetta to be totally marinaded
• Spread bruschetta over bread and Buon Appetito

ANYWAY YOU WANT IT TIPS: Be sure bruschetta mixture is tasty and “done”.  I know, sounds like too much salt, but the salt causes the tomatoes to “bleed” to make great juice.  Drag any extra bread through the amazing juices.  Some times my husband and I make a meal of this.  Don’t get blood work the following day checking for sodium.  MD will ask that you have it retested in a few weeks.  Next time I will take a photo to share.