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
