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June 1, 2010 by jenniebean10

Sorry, no original pictures for this one! 😦

I was up in Santa Cruz at my cousins’ for the holiday weekend, and then stopped by my godparents’ house in Los Gatos for a day.  Couldn’t really decide what to eat the other night, so I offered to make some bruschetta to go with dinner.  The only thing that bothers me about bruschetta is that making it requires scooping out the tomato seeds and juice.  I love juicy tomatoes, so excluding the best parts (in my opinion) makes me sad.  This is why you use plum tomatoes in the recipe, because they tend to have less juicy bits.


1 baguette
4 large, ripe plum tomatoes
2 cloves garlic
1 T extra virgin olive oil
1 t balsamic vinegar
8 large basil leaves
salt and ground black pepper

Blanch the tomatoes for one minute, then peel them (the skins should come off very easily after blanching).  Cut the peeled tomatoes into quarters and scoop/scrape out the seeds and juice.  Do something with the juice, or if you must, throw it out.  You won’t be using it for this recipe – it would make the bread pretty soggy 😦  Dice the tomatoes and put them in a medium bowl.  Coarsely chop the basil, mince the garlic, and add them to the tomato bowl along with the tablespoon of olive oil, teaspoon of balsamic vinegar, salt and pepper.  Mix together.

Slice the baguette diagonally and brush both sides lightly with olive oil.  Set oven for 450° and make sure there is a rack near the top of the oven.  Once the oven is heated, toast the bread on the top rack for 5-6 minutes, just until it turns golden brown.  Then place the topping on the bread (but not too soon before eating, or it will get soggy!) and enjoy!


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