Pasta, Risotto and You

By Nancy Caivano


Grilled Bruschetta

Serves 8—10


Garlic oil:
10 cloves garlic, minced
   (or 2 tbsp jar minced garlic)
1 cup extra virgin olive oil

Cooking Spray
7 large beefsteak tomatoes (or 12 plum
   tomatoes) cut into 1/2" thick slices
1 large onion cut into 1/2" thick rings
2 tbsp balsamic vinegar
1 tbsp sugar
4 tbsp extra virgin olive oil
3 tbsp parsley, chopped
3 tbsp basil, julienne
1 round loaf Italian bread, sliced, then each slice halved
Shaved Pecorino Romano cheese (or Parmesan)
Salt and Pepper


To make garlic oil:
Combine garlic and 1 cup olive oil in a small saucepan. Set on very low heat, until garlic begins to sizzle. Remove from heat—this could take 30 minutes to an hour, depending on your stove. (This can be done the day before, and the garlic and oil refrigerated, then brought to room temp before using.)

To make bruschetta:
Spray grill rack very well with cooking spray. Heat to medium-high heat. Brush tomatoes and onion with garlic oil, and then grill until well browned and softened. Remove to a cutting board and coarsely chop. Place in a large bowl and mix with vinegar, sugar, olive oil, parsley, and basil. Season with salt and pepper. Keep at room temperature.

Brush bread on both sides with garlic oil. Grill until well browned and crunchy. Spoon tomato mixture on top of bread slices and serve. Garnish with shaved Romano.


Pasta Risotto and You


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This page created June 1999

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