Title: Semi-Dried Tomato Bruschetta
Yield: 1 servings
Beefsteak or acid-free
Extra virgin olive oil
Sourdough or country style
Fresh basil leaves
Several cloves of garlic
To dry the Tomatoes:
To dry the tomatoes, halve them lengthwise and scoop out the seeds.
Sprinkle the cut surface with sea salt.
Heat the Grill to 60OC.
Place the tomatoes directly onto the racks cut side upwards.
Bake for 8-10 hours.
To keep the tomatoes, pack them into sterilised jars with peeled garlic and
basil leaves and fill with olive oil making sure you get rid of any trapped
Cut bread into nice slabs and grill to golden brown.
Rub surface of bread with a peeled garlic clove.
Toss together chopped tomatoes, torn basil leaves, salt and pepper and
olive oil and pile onto garlicky toasts.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.