Today's excerpt from Diary of a Tuscan Chef is the recipe for Bruschetta. This dish is a perfect way to start off any meal, as it offers a delightful taste of the flavors a Tuscan meal has to offer.
Bruschetta
Bruschetta
If you don’t have a lot of fresh herbs, you can just use additional basil here; but the more herbs, the better.
(SERVES 4)
1 pound plum tomatoes, cored ad quartered
¼ cup extra-virgin olive oil
1 clove garlic, peeled and crushed
1 scallion, sliced
½ teaspoon crushed red pepper flakes
½ teaspoon salt
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh tarragon
2 tablespoons chopped fresh basil, plus 4 whole basil leaves
1 teaspoon chopped fresh marjoram
1 tablespoon balsamic vinegar
1 ½ teaspoons red wine vinegar
4 slices Tuscan bread, toasted
Place half of the tomatoes, the olive oil, garlic, scallion, red pepper flakes, salt, and herbs in a food processor. Pulse it on and off to make a sauce. It should be much chunkier than a puree. Add the remaining tomatoes and pulse a few more times. There should still be bite-size pieces of tomato visible. Add the vinegars and stir.
You can serve the bruschetta mixture in a bowl and allow your guests to make their own, or you can spoon the mixture onto the toast, garnish with the remaining basil leaves, and serve immediately.
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