Friday, May 30, 2008

Warm Garlic and Cherry Tomato Bruschetta

You already love bruschetta, I bet. You probably already have a solid recipe for making the classic tomato, basil, and garlic first course. But, I think you could maybe love it better. You've just got to try it my way, inspired by the ristorante Via Agnese. The ingredient list doesn't extend beyond the basics; the difference is in the preparation of the garlic. A quick warming bath in olive oil gives the "stinking rose" a sweet mellowness and tempting aroma. All of the ingredients take on an extra layer of depth from a low saute. It's a particularly needed boost for less than perfect spring tomatoes. With the hefty amount of garlic in the bruschetta, you won't need to rub it on the bread-unless you want to. I never discourage ample use of garlic. I am una ragazza italiana, you know. Take my word for it-this warm garlicky version of the classic brushcetta will become a new make-at-home favorite.
Warm Garlic and Cherry Tomato Bruschetta

Estimated Cost: $3.50

Notes: Use your best quality Parmesan, extra virgin olive oil, and balsamic vinegar here; a little goes a very long way. Skimp by using a day old baguette.

1/2 thin crusty baguette

2 tablespoons olive oil, plus more for brushing,

6 cloves garlic, minced

1 cup small tomatoes, such as cherry, halved

1/4 cup chopped fresh basil

1 tablespoon balsamic vinegar

salt and pepper to taste

1 ounce very thinly shaved Parmesan cheese

Slice baguette into thin slices. Brush with olive oil. Broil or grill until crunchy. In a large skillet, warm olive oil over low heat. Add garlic and cook for two minutes, or until very fragrant and soft. (Increase the heat a bit if the garlic seems too raw and strong.) Add tomatoes and cook for one minute, stirring often. Remove from heat and stir in basil and vinegar. Season to taste with salt and pepper. Spoon tomatoes and juices over bread. Sprinkle lightly with shaved Parmesan.
Coming Tomorrow:
Sunday Afternoon Lazy Lunch-Italian Ham Sandwiches
with Roasted Red Pepper and Asparagus


Anonymous said...

I do love bruschetta! But, I think you're right, I think I could love it more! This looks so good! And I love via Agnese! I can't wait to try this one! Thanks for all the great recipes Prudy!

Prudy said...

What are you doing up so late? Are you working on your blog????? Me, too:)

Lisa said...

This looks great! I like it much better when the garlic is cooked a little.

Jim Thomas said...

I see you've DEFINITELY upped the YUM factor on this one... One second. I need a drool cloth.

Anonymous said...

What are you doing up so early?!

Emiline said...

I love bruschetta, too. This looks really tasty.

Prudy said...

I miss Via Agnese. It might maybe be worth a trip back, especially for the Tolstoy penne.

Thanks-I was thinking along the same lines as your salad.

I'll get you some drool cloths to match your underoos.

Sugarplum: Thanks but now I really need your cherry rhubarb pie.

Sophie said...

I am so jealous of that garlic for getting a warm olive oil bath! I personally love that stuff and wish I could bathe in it too :D!!!

This sounds delish, and I think your recipe is right on target; just the smell of garlic getting cooked up in a bit of olive oil makes my mouth water! :)

Mary Kate said...

Prudy Dear,
You know I am a huge garlic fan so this recipe looks especially delicious to me.

Prudy said...

I'm with you on the olive oil bath!
Thanks for a great weekend and especially thanks for the sandwich idea!

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