Classic Tomato and Basil Bruschetta

Ingredients

Makes 24 small slices. Serves 6-10 as an appetizer.

• 6 or 7 ripe tomatoes (about 1 1/2 lbs)
• 1-2 cloves garlic
• 1 tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped
• 1 Italian bread
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, 1 tbsp extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette on a diagonal about 1/2 inch thick slices. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. (Alternatively, you can toast the bread on a griddle for 1 minute on each side). Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.

Align the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

recipe adapted from:
http://www.elise.com/recipes/archives/001321bruschetta_with_tomato_and_basil.php

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Caprese Ricchissima - Rich Caprese Salad

Ingredients

Serves 4 as a salad.

• 10.5 oz fresh mozzarella cheese
• 15 cherry tomatoes
• 4 eggs
• 5 oz arugola
• 1-2 white celery stem
• 1 tbsp white vinegar
• 1 tbsp tarragon
• 1 tsp dijon mustard
• 4 tsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Wash the basil leaves, dry them and "work" them into a stone mortar with the garlic and the pine nuts: squash them against the side of the mortar without really crushing them. After a little while, add the grated cheese to the mix and a pinch of salt.

As soon as you obtain an homogeneous mix, dilute it with the extra virgin olive oil till you reach the consistence of a cream, not too liquid, not too thick.

The sauce will work also if you combine all the ingredients with an electrical mixer instead of a stone mortar.

Pesto sauce can also be used on meat, canape' or toasted bread, beside being an excellent pasta sauce: try it with the fresh pasta called Trenette, typical of the Liguria region.

recipe adapted from the book:La Grande Cucina: Insalate (supplement to the Corriere della Sera)

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Pesto alla Genovese - Genova Style Pesto Sauce

Ingredients

Serves 4 as a salad.

• 30-40 basil leaves
• 1 garlic clove
• 1-2 tbsp pine nuts
• 1 tbsp grated pecorino cheese
• 1 tbsp grated parmigian cheese
• extra virgin olive oil
• salt to taste

Cut the mozzarella in thick slices first, and drain its water in a colander. Cook the four eggs in a pot, and let them cook 8/10 minutes from the moment the water starts boiling to hard boil them. Take them out earlier if you rather have them soft boiled instead. Cool them under cold water.

Wash and drain the arugula, the celery and the tomatoes. Slice the celery, and cut each tomato in 4 parts.

Prepare the dressing: mix the oil, vinegar, tarragon, mustard and a pinch of salt in a bowl, and whip them lightly with a fork

Peel the eggs and cut them in slices. Distribute the salad in serving plates, add the dressing and serve immediately. Serve with fresh Italian bread.

recipe adapted from the book:Ricettario Italiano (Demetra Publishing)

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