Bruschetta

1. 1

   Blanch the tomato in boiling, salted water for about 15 seconds.

2. 2

   Drain and plunge into ice water.

3. 3

   Drain and peel.

4. 4

   Cube the tomatoes and drain again to remove excess moisture.

5. 5

   Cut the slices of bread in half and toast them on both sides until golden brown and crispy.

6. 6

   Peel the garlic and cut in halves.

7. 7

   Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil.

8. 8

   Top the slices with crushed tomato pulp.

9. 9

   Season with salt and pepper.

10. 10

    Serve immediately.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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