Buca di Beppo Bruschetta

Source: Chef Vittorio Renda, Buca di Beppo

Mixture:
1 ounce basil
1/4 tablespoon salt
2 ounces olive oil
1/4 tablespoon ground pepper
2 ounces garlic, peeled
4 ounces red onions, cut
1 pound Roma tomatoes

Bruschetta:
1/2 loaf Bread, round
15 ounces Bruschetta Mixture
3 ounces garlic olive oil

Mixture: Wash Roma tomatoes, cut the ends off, half and seed. Chop tomatoes to 1/2 inch (leave at room temperature). Dice red onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl add chopped Roma tomatoes, diced red onion, chopped garlic, salt, pepper, olive oil, and chopped basil; mix well.

Bruschetta: Cut loaf of bread crosswise so you end up with 2 circles, 1 inch thick. Cut bread into 5 pieces and place on a baking tin. Brush evenly with garlic olive oil. Place in the oven until lightly browned. Top each piece evenly with bruschetta and serve to delighted guests.

Servings: 4-6