Cheese...Who needs cheese?! Luckily, due to The Tipsy Vegan and the recent 49ers success, bruschetta was in order. This recipe requires wine, obvi...and I am sooo hooked! This stuff is addicting. Beware.
Bruschetta on a Bender
One French or Italian baguette, cut into 14 1/2-3/4 inch thick slices
2 tsp sea salt
1 large clove of garlic, peeled
2 tbs olive oil
2 tbs fruity red wine
2 tsp balsamic vinegar
1 tsp dried oregano
2 tsp fresh or 1 tsp dried thyme
fresh black pepper (to taste)
Boil water in a saucepan. Drop tomatoes in one at a time and watch for the skin to split. Once it splits, remove from water and let cool. Peel off skin, remove seeds, and roughly chop tomatoes. Toss tomatoes with salt in a strainer and let drain over the sink for 30 minutes.
Organize bread slices on a baking sheet and toast bread under a hot broiler (oven @ 500F) for 2 minutes on each side. Rub the top of each slice with garlic (cut tip off of clove first). Lightly brush each slice with olive oil.
Gently press down on the drained tomatoes and transfer to a small bowl. Toss with wine, balsamic, thyme, oregano, and black pepper. Spoon tomato mixture in small amounts onto each slice. Divide remaining liquid over all slices and serve. Enjoy!
Makes 14 servings.