and Basil Bruschetta
medium size tomatoes,
cup fresh basil,
Baguette (or 1/2 loaf Italian bread)
garlic clove, halved
grated Parmesan cheese,
and ground black
pepper to taste
- Combine tomatoes, basil and
minced garlic. Season with salt and pepper to taste.
and refrigerate for up
to 3 hours.
bread in 1 inch thick
on baking sheet and broil
until lightly browned on each side.
one side of bread with cut
side of garlic clove, brush with olive oil and spoon tomato mixture
with Parmesan (optional).
brushchetta for 1
Makes 4 servings.
|Did You Know?
the earliest times bread was cooked under the embers. The use of ovens
was introduced into Europe by the Romans, who had found them in Egypt.
But, notwithstanding this importation, the old system of cooking was
long after employed, for in the tenth century Raimbold, abbot of the
monastery of St. Thierry, near Rheims, ordered in his will that on the
day of his death bread cooked under the embers panes subcinericios
should be given to his monks.
By feudal law the lord was bound to bake the bread of his vassals, for
which they were taxed, but the latter often preferred to cook their
flour at home in the embers of their own hearths, rather than to carry
it to the public oven.
It would be difficult to point out the exact period at which leavening
bread was adopted in Europe, but we can assert that in the Middle Ages
was anything but general. Yeast, which, according to Pliny, was already
known to the Gauls, was reserved for pastry, and it was only at the end
the sixteenth century that the bakers of Paris used it for bread.