Total Time
18mins
Prep 15 mins
Cook 3 mins

In 2004, in honour of our 25th anniversary, our kids, family and friends arranged to send us to Rome. We fell in love with bruschetta there and this is the result of my attempt to "de-construct" the Roman servings received and recreate it at home. NOTES and Tips: The Tomato mix can be prepared well in advance, as long as you do not refrigerate it which ruins the tomato and its texture. San Marino tomatoes of Italy are probably the best in the world, but you can use ripe plum tomatoes. Try to avoid seeds and the clear juice, draining juice off as best you can. Fresh basil, finely scissored to shreds, rather than dried. "Euro Bread" is locally available here in Hamilton; it is a very long crusty loaf, about 6" (14cm) at the base and about 4" (10 cm) in height. It is white in interior colour, and is best used very fresh. Note that meat and cheese weights are approximate. I use one shred of meat per slice of bread, and generally 1 or 2 slices of cheese per slice.

Ingredients Nutrition

Directions

  1. Wash and finely dice tomatoes, discarding the seeds and draining of clear juice.
  2. Wash, split and finely chop the spring onions.
  3. Add balsamic vinegar, olive oil, 1 tablespoon fresh grated garlic, basil, sea salt and pepper, and gently mix.
  4. Cover and set aside, unchilled, for up to three hours.
  5. Pre-heat frying pan.
  6. Combine 1/3 cup butter thoroughly with 1-1/2 tablespoons grated garlic.
  7. Butter both sides of bread slices.
  8. Fry bread slices over medium high heat until browned on one side.
  9. Flip over, drape with one slice of prosciuotto and one or two cheese slices.
  10. Cover and allow bread to brown, meat to go "limp", and cheese to melt.
  11. Remove from pan and serve covered with bruschetta mixture.

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