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Ingredientes
- 4 lrg slices fresh crusty bread about 1cm thick
- 75 gm black olives
- 3 x ripe tomatoes (about 225g)
- 2 x tinned salted anchovies
- 1 Tbsp. lemon juice
- 3 clv garlic peeled and roughly crushed with the flat of a knife
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. finely minced basil leaves freshly grnd black pepper Blanch peel quarter and deseed the tomatoes. Set them aside.
Direcciones
- Stone the olives and place them with the anchovies and lemon juice in a food processor. Process rapidly for a few seconds till the mix resembles breadcrumbs.
- Add in the tomatoes and process rapidly for a few more seconds.
- Grill the bread on both sides till crisp and golden brown and rub one side of each slice with the crushed garlic.
- Cut the slices in half to make them easier to handle.
- Dribble a little oil on the garlicky side and then add in a thin or possibly thick according to taste layer of the olive and tomato mix some pepper and finally a little fresh basil.
- Serve immediately.
- Bruschetta in its simplicity is one of those culinary items at the heart of a culture. It originated in Rome according to Marcella Hazan its name is derived from bruscare that means to roast over coals and originally it was nothing more than fresh bread toasted and sprinkled with a thick green extra virgin olive oil.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 229 | 97% |
| Total Fat 25.6g | 32% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 114mg | 3% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.23g | 1% |
| Protein 0.52g | 1% |
