This is another of Jamie Oliver’s recipes we decided to make along with the “ Grilled Eggplant Crostini Appetizer” and the “Fava Bean Crostini Appetizer” both from his delicious book “Jamie’s Italy“. It’s basically tomatoes, basil olive oil and a slice of bread. The key is as always to use great ingredients for great results. We tweaked it a little like we always do since we believe in creative liberties.
And today we just launched the free Amazing Sandwiches iPad application. Why do you ask? Well, because we can. Browse all our sandwiches in glamorous high-res – literally sandwiches at your fingertips. It’s not fancy, it’s just… sandwiches. Enjoy. Oh, and you can download it directly from here.
- 2 slices of bread (We used a Pane Siciliano that we made the day before)
- 10 small grape tomatoes
- 1 garlic clove.
- 5 leaves of fresh basil leaves
- 2 tbs olive oil
- 2 tsp white vine vinegar
- pinch of salt
- pinch of ground pepper
Slice the tomatoes in thirds, and remove anything that’s overly wet. With grape tomatoes some are dry some wet inside. We’re going to try and not make this mushy.
Mix the olive oil, vinager, salt and pepper and turn the tomatoes in the mix. Let them rest for 10 minutes or longer so they can soak up the goodness. Cut half the basil into thin strips, and mix in the tomatoes.
Cut two slices of a fresh baguette. Cut the garlic clove in half and rub the bread with it. Toast the bread until it’s golden brown. Place the tomates on the bread then cut the rest of the basil and place on top. Eat the bruschetta while warm.