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20 min Easy

Grilled Chicken Mushroom Toast

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If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

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Bruschetta with Beef Tartare

Recipe by TiaCourse: AppetizersCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

350

kcal

35

minutes

Ingredients

  • 6 or 7 ripe tomatoes (about 1 1/2 lbs)

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 Tbsp extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • 1 baguette French bread or similar Italian bread

Directions

  • Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  • Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
  • Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  • 3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
  • Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  • Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).

One Comment

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