Tomato and Basil Bruschetta
by Tarla Dalal
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Crostini, a classic combination of bread, olive oil and garlic which has been enjoyed for hundreds of years, is also called "bruschetta" around rome. Although unique to italy, similar toasts are eaten in greece, france and in particular spain. Good bruschetta relies on the quality of the olive oil and the amount of garlic used. The former can never be too good while the latter should not be restrained. Cubes of firm ripe red tomatoes marinated in olive oil, combined with fresh aromatic basil leaves topped on crispy bruschetta, are starters that can liven up any dinner party!
- Divide the topping into 10 equal portions and keep aside.
- Grease the baking tray with olive oil, place the bread slices on it and brush some olive oil-garlic mixture on each french bread slice and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the bread slices are crisp.
- Spoon out 1 portion of the topping mixture on each toasted slice and serve immediately.
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