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+--- Thread: Basic Tomato-Basil-Garlic Bruschetta Topping (/thread-1202.html)
- quijote - 08-17-2003
Over the past couple of nights I've nibbled on one of my favorite dishes, a basic bruschetta topping on crackers, thick garlic-and-olive-oil-rubbed bread, etc. I enjoyed a Barton and Guestier 2000 Chardonnay with it, but what would the rest of you pair this simple dish with?
BASIC BRUSCHETTA TOPPING
Diced Roma tomatoes (about 6-9)
Minced garlic (I used eight cloves!)
Minced shallots (I used half a bulb)
Extra Virgin Olive Oil (I found some Picual)
Fresh chopped or torn basil leaves
Dash of red wine vinegar
Fresh ground black pepper
Sea salt
Mix diced tomatoes with olive oil, then add other ingredients to taste. Chill for a couple of hours; overnight is better to let flavors mix. Serve on Carr's water biscuits, or serve on thick, toasted (or grilled) slices of unsalted crusty bread rubbed with olive oil and garlic. Add a hot and humid Florida day, some good wine, and you've got dinner....
- hotwine - 08-17-2003
Nice recipe. I'd use my staple Italian white, Tommasi Pinot Grigio.
- Thomas - 08-18-2003
Montepulciano d'Abruzzi for me.
that's Abruzzoooo
[This message has been edited by foodie (edited 08-18-2003).]
- hotwine - 08-18-2003
I'm having one of those with pizza tonight, the 2000 Illuminati "Riparosso".
- stevebody - 08-18-2003
I love that stuff and usually keep some in the fridge for quick snacks. My own variation is tossing the whole thing lightly with roasted garlic paste - make your own, it's easy.
I usually serve it with something spicy and fun like the Masi Serego Allegheri Valpolicella Classico, Taurino Notarpanaro, or Umberto Cesari Sangiovese di Romagna.