Ingredients - serves 10
- 12-14 fresh ripe plum tomatoes
- 2 tablespoons minced garlic
- 2 tablespoons minced shallots
- 1 cup fresh basil leaves
- 1 teaspoon fresh lemon juice
- 3 cloves garlic, slivered
- salt and coarsely ground pepper to taste
- 1/3 cup plus ¼ cup extra virgin olive oil
- 10 slices sweet French baguette
- 5 tablespoons Asiago or Romano cheese
Optional Garnish:
- 1 bunch cilantro
- 3-4 edible flowers
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Directions
Cut the tomatoes into ¼ inch dice and place in a bowl.
Toss with the minced garlic and shallots.
Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil.
Set aside.
Heat the ¼ cup olive oil in a small skillet.
Sauté the slivered garlic until golden, 2 to 3 minutes.
Discard the garlic and reserve the oil.
Toast the bread and cut each slice in half.
Arrange the slices on eight small plates.
Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, sprinkle with ½ tablespoon grated cheese and serve immediately.
The mixture should be at room temperature.
For that extra touch arrange Bruschetta on a bed of cilantro and garnish with edible flowers.