Bruschetta con Pomodori e Olive
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
This straightforward variation on the bread-as-plate theme--a trencher--is 
delicious, but here the pungency of the olives lend the dish a real Sicilian taste. This preparation is a main course which you can also scale down to serve as an antipasto or snack. Use large Big Boy tomatoes if available.
[photo: Clifford A. Wright]
Yield: Makes 4 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
3/4 cup chopped imported green olives
3/4 cup chopped imported black olives
2 tablespoons finely chopped fresh basil leaves
Coarse salt and coarsely and freshly ground black pepper to taste
Extra-virgin olive oil to taste
1. Preheat the oven to 350ºF.
2. In a bowl, mix together the tomato, olives, and basil, 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