Bruschetta

Cooking With Rania - "Summer Cooking with Tomatoes"
KDKA Pittsburgh Today Live 08/18/2010

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Bruschetta

INGREDIENTS
10 ripe tomatoes - peeled, seeded and diced
20 large basil leaves + extra for garnish
1 large clove garlic - peeled and chopped + 1 whole head
Small handful of fresh basil - chopped
1-cup good quality fruity extra virgin olive oil
Sea salt and freshly ground black pepper
12 slices (1-1/2 inches thick) Ciabatta bread
Kalamata olives
Manouri cheese

DIRECTIONS
Place diced tomato in a bowl and add basil leaves, chopped garlic, basil and 1/2 cup of the olive oil (or more to taste). Season the tomatoes with sea salt and freshly ground black pepper to taste. Let this mixture stand for 30 minutes at room temperature.
Cut head of garlic in half and rub each side of the bread on both sides. Brush lightly with remaining 1/2 cup of olive oil. Toast under the broiler (or grill on an outside grill) until golden brown, and turn to finish on the other side. Arrange garlic toasts on a 6 plates and divide tomato mixture evenly among them. Garnish with julienned basil leaves.
Garnish and finish the plates with Kalamata olives and Manouri cheese wedges.
Serves: 6


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