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Harry Caray's Restaurant Harry's Bruschetta
6 Beefsteak tomatoes
1/3 plus 1/4 cup extra virgin olive oil
1 teaspoon chopped garlic
1 (12-inch) loaf crusty Italian bread, cut into 3/4-inch slices
1/4 cup Balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
1/2 cup julienned toasted red pepper
6 Kalamata olives
1/4 cup shaved Parmigiano-Reggiano cheese
To prepare the tomatoes, core them and score the top with an X.
To blanch the tomatoes, place them in boiling water for 1 minute and then immediately transfer the tomatoes to an ice bath.
Peel off the skins of the tomatoes, remove the seeds, and dice them into 3/4-inch pieces.
In a medium bowl, toss the tomatoes, 1/3 cup of olive oil, balsamic vinegar, red wine vinegar, garlic, basil, and salt and pepper to taste.
Marinate in the refrigerator for 1/2 hour.
In a small bowl combine the remaining olive oil and garlic. Brush the bread slices with the mixture and toast or grill them.
Just prior to serving, warm the bread slices in the oven.
Place the tomato mixture in the center of a large round platter.
Arrange the bread slices around the tomatoes and garnish with the roasted red pepper and olives.
Sprinkle the Parmigiano-Reggiano on top of the tomatoes and serve.
Yield: 4 servings