Roasted Country Bread with Tomato, Salami, and Red Onion
Bruschetta con Pomodoro, Salami, e Cipolle Rosso
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick

Large slices of country bread make such a natural platter for the vegetables.  In fact, in medieval times people ate off of trenchers, slices of stale bread.  Although you could serve this as an antipasto, I also serve them as my main course.  The best tomatoes for this recipe are heirloom cultivars or big juicy ones known as Big Boys.  The recipe is written as a main course.

[photo: Clifford A. Wright]

Yield: Makes 4 main course servings
Preparation Time: 20 minutes

4 large slices Italian (Tuscan) or French country bread, cut from the center, each slice about 6 x 8 x 3/4 inch thick

8 very ripe large tomatoes (about 3 1/2 pounds), peeled if desired and chopped

1 1/2 cups chopped imported green olives

2 red onions, chopped

2 ounces soppressata or other salami (optional), sliced

2 tablespoons finely chopped fresh mint leaves

Coarse salt and coarsely and freshly ground black pepper to taste

1. Preheat the oven to 350ºF. 

2. In a bowl, mix together the tomatoes, olives, red onion, soppressata, and mint, and season with salt and pepper.

3. Arrange the bread slices on a baking tray and place in the oven until the bread is hard on top but not brown, about 5 minutes.  Remove and place a slice on each dinner plate.  Spoon the tomato equally over each slice of bread and drizzle about 2 to 3 tablespoons olive oil over each.  Serve.

Variation: 

Note: 

Posted: 01/04/2007