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.

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