1 Loaf French Bread
1 Head Garlic
2 Large Tomatosbeef steak preferably- firm
1 Small minced Onion
3 Tablespoons Virgin Olive Oil
7-8 Leaves Thinly Sliced Basil
A Pinch Geramin LaBrie’s Santorini Mix
5 Tablespoons for Garnish BalsamicOptional
Cut up 1 loaf of French bread about 1 ½ inches thick
Add some olive oil on tops of bread slices and grill till lightly brown then cut off the tip end of the whole garlic –(Please note to keep garlic intact so cut the other side off .
In a bowl mix the tomatoes, onions, olive oil. Santorini mix, and the basil
Rub it on the toasted bread then add the mixture of tomatoes over each slice before serving and drizzle with balsamic glaze.
The history of the bruschetta dates back to the Etruscan age: while occupying the land between Rome and Tuscany, they began dressing the local, salt-less bread (best when it’s a day old and a little bit stale) and baking slices in ovens. Before placing it in the oven, tradition calls for brushing it with a clove of garlic and drizzling a bit of olive oil over each slice. Farmers believe that the oil should be very young and recently pressed and that bruschetta is best accompanied by a glass of wine. As an old Italian proverb goes, “Day-old bread, month-old oil, and year-old wine”.