24 slices sour dough baguette, 1/4″ inch thick
16 Roma tomatoes
1/2 cup +2 tablespoon Extra Virgin Olive Oil
3 garlic cloves crushed
2 tablespoons Italian parsley, chopped coarsely
2 teaspoons kosher salt
Pre-heat oven 400 degrees
To make the Crostini;
Place the sliced bread on baking sheet and lightly brush both sides using a pastry brush. Bake for 15 to 20 minutes or until golden and crunchy. Set aside. Will keep for up to a week in an air tight container stored in your pantry.
Slice off the very top of the tomatoes. Plunge as many that will fit into rapidly boiling water for 45 seconds. With a slotted spoon remove the tomatoes and immediately run cool water over them. The skins should pull off easily, if not place back into the boiling water for 15 more seconds. Cut the tomatoes in half from top to bottom using a paring knife, dislodge core and scrap out along with the seeds. Cut the tomatoes in strips then chop into 1/4″ inch pieces and place in a glass bowl. Set aside.
Smashed garlic, the remainder of the olive oil, parsley. Do not add salt at this point. Cover with plastic wrap and chill for 3 hours in the refrigerator or better yet overnight. Just before you are ready to serve remove the garlic cloves from the tomatoes add salt and mix. Arrange crostini on a platter. Spoon the Bruschetta over each one Serve immediately. Serves Approximately 2 dozen.
This also makes a great no cook sauce for pasta, just add 1/2 cup of freshly grated Reggiano or Parmesan cheese, 1/4 cup fresh basil chopped and mix it in with your favorite pasta.