Bruschetta

Rich tangy tomato flavour is the hero in the incredibly versatile classic bruschetta appetizer. Be sure to use only good quality extra-virgin olive oil. It provides a delicious buttery compliment to the freshly harvested taste of the tomatoes.

15 min (COOK TIME: 5 min / PREP TIME: 10 min)

Ingredients

1 can Mutti Finely Chopped Tomatoes (14 oz, Polpa)
4 tbsp extra virgin olive oil, divided
Sea salt and freshly ground black pepper
1 slices baguette or crusty Italian loaf cut into 1/2-inch thick (about 18 inches long)
2-4 cloves garlic, halved
leaves thinly sliced fresh basil

Method

Pour Mutti Finely Chopped Tomatoes into a fine strainer and allow to drain for 30 minutes to remove some of the moisture, stirring occasionally.
Stir together the drained tomatoes and 2 tablespoons of the olive oil in a small bowl. Season to taste with salt and pepper. Cover loosely with plastic wrap and set aside on the counter for 3 hours before serving to allow flavors to blend and develop.
Preheat oven to 400°F.
Arrange bread slices on a large baking sheet. Brush with the remaining olive oil. Bake 5-7 minutes until lightly toasted. Rub each slice with the cut side of one of the garlic cloves.
To serve this bruschetta appetizer, stir tomato mixture and spread about 1 tablespoon on each toast slice. Garnish with thinly sliced fresh basil.

Enjoy!

Bruschetta

15 min (COOK TIME: 5 min / PREP TIME: 10 min)

Ingredients

1 can Mutti Finely Chopped Tomatoes (14 oz, Polpa)
4 tbsp extra virgin olive oil, divided
Sea salt and freshly ground black pepper
1 slices baguette or crusty Italian loaf cut into 1/2-inch thick (about 18 inches long)
2-4 cloves garlic, halved
leaves thinly sliced fresh basil

Method

Pour Mutti Finely Chopped Tomatoes into a fine strainer and allow to drain for 30 minutes to remove some of the moisture, stirring occasionally.
Stir together the drained tomatoes and 2 tablespoons of the olive oil in a small bowl. Season to taste with salt and pepper. Cover loosely with plastic wrap and set aside on the counter for 3 hours before serving to allow flavors to blend and develop.
Preheat oven to 400°F.
Arrange bread slices on a large baking sheet. Brush with the remaining olive oil. Bake 5-7 minutes until lightly toasted. Rub each slice with the cut side of one of the garlic cloves.
To serve this bruschetta appetizer, stir tomato mixture and spread about 1 tablespoon on each toast slice. Garnish with thinly sliced fresh basil.

Enjoy!